Pavlova is an impressive and sweet dessert made from egg whites – it is Marshmallowy, all sweet and gooey, with a crispy meringue exterior. Topped with a mascarpone whipped cream and your choice of other toppings. I used peanut butter sauce and chocolate sauce along with some of my homemade peanut butter cups. So so good!
Recipe Tin Eats offers many good tips and tricks that I incorporated into the directions, The Boy Who Bakes gave me trick of using lemon juice instead of vinegar, which I incorporated here. Pavlova is an impressive and sweet dessert made from egg whites! Crispy exterior, marshmallow-y interior and topped with a smooth pillowy whipped cream! Top with fresh fruit of your choice, or chocolate and peanut butter sauce! An exceptional and festive treat!
1. Best to separate egg yolks from the whites when cold – they are more likely to separate easily and fully. Then let the whites get to room temperature to get the best ability to whip them up.
2. Serve your Pavlova immediately after topping, to avoid any collapse. It will last picture-perfect for 20-30 mins, if you are lucky!