What makes pavlova crispy

You only need a few ingredients to make it. Step 3 and 4. Follow these tips. Step 5 and 6 — Rob Palmer. To get the right shape for your meringue, use a plate as a guide to draw a 20cm circle onto non-stick baking paper. Turn it ink-side down on the tray. To ensure no yolk gets into the egg white, separate the eggs 1 at a time before transferring to the bowl. Beat the egg white in a dry bowl until firm peaks form.

To test this, lift the beater — the egg white should come to a slight point. It lifts off the baking paper easily. The meringue is shaped with a dip in this pavlova, so the cream and berries can nestle in the hollow! You can smash up your pav or, ahem, rescue one if it gets broken after baking and turn it into a frozen passionfruit pavlova, where pavlova pieces are mixed with passionfruit curd and cream, then frozen. What's an Aussie summer without a pav? Master your meringue and let the summer session roll on.

Make meringue Our foolproof guide on how to make the perfect meringue and how to fix any problems. Donna Hay: Basics to Brilliance shows how to perfectly execute must-have basic recipes from meringue and brownies to pork belly with crackling, then create clever variations.

Want more? More marvellous meringue Mango, coconut and lime ice-cream cake Layers of sweet meringue and mango ripple ice-cream combine together with toasty coconut flakes and roasted macadamias to make the ultimate tropical cake — sunshine on a plate really and the perfect summer celebration cake.

Is there a more classic Australian summer dessert than a pavlova with fresh fruit and cream? This version comes in ice-cream form, an excellent treat to have sitting in your freezer.

A different, but really delicious version of pavlova, this is particularly good with fresh lychees if you can bear peeling them. You can use tinned, but the flavour is not as good.

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