I love meringue. There’s just something so tantalising about a crisp outer layer and a chewy, soft centre.
Meringues have a reputation for being divas. But are they really? Some recipes for meringue leave you scratching your head in bewilderment at the weird and wonderful added ingredients, and often the baking instructions are just as confusing.
Now, I am no trained chef. Not at all. I am not a scientist, either.
I am just little old me in my kitchen trying to make life as easy for myself as possible, and there’s something about lowering temperatures half way through baking that just seems too complicated. I know, I am a simple soul, have pity on me.
So, on the hunt for a meringue which was plain and simple with no airy-fairy, unnecessary palaver, I stumbled across this Pavlova featured in the Sainsbury’s magazine.
Can we say “halle-blinkin’-looo-ja moment”?
This was without doubt the prettiest, easiest and most delicious meringue I’ve ever made (if not eaten. Yes, my friends, it was that good).
I wanted to make a Pavlova to use up some Blackberry Curd and it turned out so well. The sharp contrast between the very sweet meringue and tart curd, not to mention the sumptuous whipped cream was divine.
This was a large dessert and will easily feed 8-10 mouths. Our small family of 4 just had
double triple helpings!