Anyway, I summoned up the courage on Saturday to have a go at my first ever pavlova. It looked great when it came out of the oven, although I had a problem with it sticking to the foil and it cracked as I tried to remove it. Oh well, as the cook book pointed out, it doesn't matter how beautiful it is, it still tastes fantastic. And it did. Yum to all that meringue, marshmallow, cream and berries!The book is huge, and includes just about every baking recipe published by the AWW test kitchens. It's beautifully compiled and presented and contains all kinds of history about baking, as well as tips and shortcuts that will either make you a great baker or make you look like one! Thoroughly recommended.
(If anyone wants to buy this, head to Big W, where it's discounted to $45 from the RRP of $75!!)
7 comments:
thanks for the tip on the new book - I am sucker when it comes to cook books.
Your pavlova looks stunning - and just a small tip I always use baking paper and nothing ever sticks when I make meringues or a pavlova!
Perfect dessert for the Australia Day weekend!
That sounds like my kind of book but as you say, the hips, the hips....
Oh my gosh, that looks soooo yummy! Forget the hips....indulge a little.
The best pavlovas always crack - it's a measure of true success
Mine quite often sink so cracking is the least problem...making them in your expandable cheesecake tin work s well for getting them out.
Can't believe Tristan is big enough for a jolly jumper already...feels like yesterday! Tracey
Yummity yum yum!
Looks deeeelicious!
xxx scarlett
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