Nothing quite epitomises the Kiwi Christmas more than the traditional pavlova however, there’s more than one way to create this confection perfection.
For an extra marshmallowy variation of the classic, why not try a simple strawberry pavlova roll, complete with fruit pulp. Or, give a meringue roulade a go for a delicious twist on the classic!
There’s no denying pavlovas can be a serving nightmare. To keep your creation pretty on the plate, why not simplify things with these mini morsels. Quick cooking, quick cooling and ideal to bake ahead, mini pavlovas or meringues are sure to be a recipe you turn to time and again.
If you’re feeling creative, why not make a Christmas tree from mini pavlovas? You could use green food colouring with your pavlovas, use cream to stack them in a triangle formation, then decorate with edible Christmas decorations.
Adding a little chocolate to your pavlova creates a decadent fudgy dessert that will blow your mind. Pair this recipe with a generous dollop of whipped cream, grated chocolate, flaked almonds and a scattering of fresh raspberries.
Ice ice baby
When it’s fast and sensational you’re after, using icing sugar in place of caster sugar cuts down on beating requirements, preventing the egg white from becoming overworked and stiff, resulting in a beautiful marshmallowy middle. Take it to the next level with a drool-worthy tiramisu torte.
Combing banoffee and pavlova, you know it’s going to be a winner. Made from two meringue discs (that sandwich together), cream, chocolate, caramel and banana, it’s a stunning dessert that looks as impressive as it tastes.
Out of left field
For something a little different, why not try layered tortes, such as a delicious tropical coconut meringue delight or a crushed pavlova parfait. There’s so much you can do with a marshmallowy meringue base and with the internet at your disposal, why not let you fingers do the walking?