Let me, please, launch a conversation about the recipe of traditional Pavlova.
They say that the main feature of Pavlova is that it “…has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, in contrast to meringue which is usually solid throughout…”. Addition of cornflower and “…vinegar or another acid (e.g. cream of tartar or lemon juice)..” is responsible for the texture.
Please, be so kind to comment it.
Is there any tiny reason to try it or the best way is to use the recipe confirmed by Delia?