The original Pavlova dessert, a baked meringue topped with fruit and whipped cream, was named for the famous Russian ballerina Anna Pavlova. Making crisp meringues requires a high ratio of sugar to egg whites and a slow oven that will dry them out without giving them color. A gas oven with a pilot light is ideal for drying them out. Bakers seeking hard and completely dry baked meringues will leave them in the oven overnight to dry out. The Pavlova, however, calls for a softer baked meringue, crisp on the outside and slightly sticky on the inside.
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