Reader Interactions

Comments

  1. oh my goodness, this is a seriously gorgeous dessert, I love it!

    • Thanks so much, Janice!

  2. Heating sugar in the oven is not an Italian meringue at all. An Italian Meringue consists in Melting the sugar with water till 115C and then pouring slowly in the egg whites. What you described is a french meringue with extra step of heating the sugar.

    • Ah ok, well whatever the name is, it's lovely. You should try making it sometime :-)

  3. Beautiful to look at and even better to eat! Made this last night as per recipe, with the addition of one teaspoon of cornflour and one teaspoon of white wine vinegar folded through at the end (traditional Aussie pavlova inclusions, to soften the pavlova centre). The heated sugar ensured the egg whites were super white and fluffy and I didn't experience any cracking when I pulled the pav off the paper. So this recipe is a keeper! Thank you, Amy.

    • Sounds absolutely amazing, so glad you enjoyed it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe