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(5 Posts)
Eastwickwitch Thu 17-Oct-13 09:00:10

Put this on cakes but I suspect this is a better place.
Any tips for making a really pretty pavlova?
I've been asked to make one for a friend's dinner party. My normal one is just a layer of meringue topped with whipped cream & fruit but I want to make it look special.
I wondered about piping the edges to make rosettes but not sure how much different it would be to just spooning.

milkmoustache Thu 17-Oct-13 12:41:34

You could add in some chopped pistachios so you get small flecks of green, scatter pomegranate seeds over the top, make a brown sugar one so you get a lovely chewy texture. I am not good at piping so I would go down the route of slightly varying the ingredients. One of my best cakes was a carrot one where I had a last minute bright idea and scattered marigold petals all over the icing - it definitely had the wow factor and cost me nothing extra. Wrong time of year but there must be some edible flowers around somewhere?

Eastwickwitch Thu 17-Oct-13 13:31:44

Thanks do much, I'm definitely going to try pistachios, sounds amazing. Do you use golden caster or soft brown? I've never tried one with brown sugar.

milkmoustache Thu 17-Oct-13 14:44:56

For a 3 egg white pav, you use 100g of caster and 50g light muscovado and follow the normal recipe. Good luck - hope you wow them!

Eastwickwitch Thu 17-Oct-13 16:36:36

milk it's in the oven & looking gorgeous although I'm not used to brown tinge & keep thinking it's burning I found some edible silver glitter which I'm going to put on the sides before the cream and fruit.
Thanks so much.

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