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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food.
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Unread 23 Dec 19, 09:00 PM  
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#9
tspill
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And add mint essence and green food colouring. Cream on top and a broken up mint aero. Yum.
Thats what we will be doing tomorrow
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Unread 24 Dec 19, 12:24 AM  
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#10
Gryff
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Yep my toffee pavlova will be made tomorrow night and left in the oven to cool
Then kept in the coolest room in the house till Im ready to add the cream strawberry and bananas (the fruit mix is an Iceland frozen smoothie mix thing looks amazing on the top when the juice drizzle down the sides )
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Unread 24 Dec 19, 12:52 AM  
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#11
EssexSue
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I have only ever made mine the Delia way too. Haven't made one for years but am supposed to be taking desserts to my sister's on Saturday so I think I might
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Unread 24 Dec 19, 11:26 AM  
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#12
skb 123
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Which oven produces the better pavlova - fan or conventional?

Thanks for replies so far.
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Unread 24 Dec 19, 02:28 PM  
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#13
tspill
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Join Date: Feb 13
Originally Posted by skb 123 View Post
Which oven produces the better pavlova - fan or conventional?

Thanks for replies so far.
We always use a conventional oven. It's in there as we speak.
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