I've found a couple of good recipes. This Gale Gand recipe takes less cooking time. Ina Garten's recipe takes longer in the oven, but the result is a creamier white than Gale's recipe. I decided that my favorite method is to use Ina's recipe, but sub 1 tablespoon of raspberry vinegar for the teaspoon of white wine vinegar called for.
The outside of the pavlova develops a crisp shell in the oven, but the inside is gooey and sweet like a toasted marshmallow. When served with a slightly tart fruit like raspberries or kiwis, the combination is just perfect!
4 comments:
Lovely photos, my dear. I like the Raspberry Vinegar idea.
Speaking of RV, do you have a brand recommendation or do you make your own?
I have a bottle of Alessi that works nicely. I never thought of making my own. Have you tried doing that? (I'm already impressed.)
I have read about boiling fruit, sugar and vinegar together for DIY flavored-vinegar, but no, I haven't tried.
My one purchase of Raspberry Vinegar (Heinz?) put me off buying it ever again. I have made good vinaigrettes just using jam.
I do like Alessi Balsamics, regular and white.
I am definitely going to try this! It looks awesome.
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