Cake pavlova

The following is one of the oldest published recipes for pavlova. It dates from 1935 and was published in the Tasmanian newspaper Advocate. Unlike contemporary recipes that call for lemon juice, vinegar is used here instead but with the same intention — to prevent the meringue from getting a yellowish hue. This version is envisioned to resemble a sandwich — the cream and fruit are placed between two crunchy meringue layers. Additionally, the recipe gives the option of enriching the inside of…

This week’s gem for From My Kitchen Friday (now up on my Instagram stories !) is a perennial favorite. I always find it incredibly morbid when people talk about their “last meal on Earth”, but if faced with the question, after rolling my eyes a little, I would have to say that pavlova would be the

Mini Pavlovas avec le chantilly au mascarpone, fruit de la passion, framboise et la menthe 🤍

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It doesn't get much more Aussie than this! Layers of lamington and pavlova in magnificent cake that serves up to 12 of your closest.

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This Pavlova is crispy outside, soft and marshmallowy inside, topped with silky cream and fresh fruit for the perfect sweet bite.

A pavlova always makes a grand impression. The sublime combination of juicy peaches and tart-sweet passionfruit, billowy whipped cream and chewy-crisp meringue, is certain to make you swoon.