|
Bake the Pavlovagently mould into a round, rectangle, whatever shape you feel like sculpting. Make it as tall as you like. Pile up the sides, and smooth the top. That’s it. Put the pav in the hot 400F oven, straight away turn down to 200F and cook for 1½ hours. If you forget to turn the oven down, the pav will catch fire and will probably burn the house down. It should be a very light golden color when cooked. Now turn off the oven and leave the pav in there till cooled. There will be a crunchy crust and a marshmallow center. It will smell absolutely delicious.
The pav always cracks – but don’t worry, just fill gaps with cream and fruit. Likewise the top will probably sink – this gives you more space to pile in the cream. When completely cooled - Add some sugar and a dash of vanilla extract to the cream, and whip. Get the kids to cut up the fruit for you – as before, have extra – the little darlings love strawberries and kiwifruit. Chop up the huge chunks of fruit chucked in by the youngest child. Decorate the pav with whipped cream and your choice of fruit. We always have strawberries, kiwi fruit, and then passionfruit poured over, on ours. Serve with vanilla ice cream – delicious. Keep leftovers in the fridge, it gets even better – all gooey! IN THIS SECTION - pavlova intro
|
|
|
