My mum makes the best pavlovas for Sunday Dinner deserts. They are a bit of a commitment though- it takes an hour of low cooking in the oven, and then if you want to avoid cracks, leave them in the oven until it has properly cooled (3 + hours). And don’t even think about making pavlovas unless you have an electronic whisk- I undertook that endeavour once and was stiff for days.
Strawberry Pavlovas with Blueberry Coulis
I followed Shuna Fish Lydon’s recipe posted on Simply Recipes. It made 6 large-ish pavlovas- I made mine too big for one person, so really it makes 12 individual sized pavlovas. Follow the instructions there. For the filling I whipped some cream, halved some strawberries and created a blueberry coulis.
Enough for 12 individual Pav’s
2 Cups Blueberries
4 Tbsp Sugar
2 Tbsp Lemon Juice
Throw it all in a sauce pan and cook over low heat. If the blueberries arent breaking up, mash them up a bit. After about ten minutes, strain the blueberries and allow to cool.