A Pavlova is made with egg whites, but the end consistency is more like a moist meringue, just stiff enough to put something on top of it. It isn't usually browned on the outside or as dense as angel food cake.
The way I usually had it in Australia was with far less on top that what you see in the photo. Usually it was a large square of meringue cake with some kiwi fruit sliced up on top, perhaps one or two strawberries for accent, and a spoonful of passionfruit sauce with some of its seeds in it. Maybe it was lightly sprinkled with powdered sugar on top; whipped cream was on top maybe half the times I had it.
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Pavlova
Date: 2001-11-10 02:47 pm (UTC)A Pavlova is made with egg whites, but the end consistency is more like a moist meringue, just stiff enough to put something on top of it. It isn't usually browned on the outside or as dense as angel food cake.
The way I usually had it in Australia was with far less on top that what you see in the photo. Usually it was a large square of meringue cake with some kiwi fruit sliced up on top, perhaps one or two strawberries for accent, and a spoonful of passionfruit sauce with some of its seeds in it. Maybe it was lightly sprinkled with powdered sugar on top; whipped cream was on top maybe half the times I had it.