This Easy Australian Pavlova is all about that crunchy meringue and marshmallow centre, with lashings of cream and fruit. | wandercooks.com via @wandercooks
If you're not slicing up kiwifruit for a pavlova topping or scooping the flesh from the fuzzy skin, then get chopping. The tangy-tasting fruit is a natural for this speedy salsa - try it at your next barbie.
A pavlova is a large fluffy meringue often topped with fruit. Our recipe has a raspberry filling with Grand Marnier. You can make the meringue ahead and store (without the filling) in an airtight container for one to two days. To serve, add the filling and enjoy. Try this fluffy dessert out this Valentine's Day!
Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants. BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved. Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup. If necessary, add a little more flour or water.