As Delia is my auto 'go to' for baking recipes, I'm interested to know your opinion about what is the correct consistency and texture for a Pavlova? I've had some which are very thick and marshmallowy in the centre. Mine always seem to be more of the crunchy texture, which is lovely when mixed with the consistency of gooey, fruity cream or marscapone and creme fraiche, but I'm always looking for a little tiny bit more of a puffy centre. I'm just keen to know what I should be looking for. Thank you.
The consistency of Pavlova
You are here
Have you seen...
When the sun is shining we all know what that means - it's time to cook outdoors and entertain with family and friends alfresco style.
Celebrate the arrival of summer with Homebase who are giving you the chance to win a Charles Bentley 5 Burner Premium Gas BBQ worth £300!