My pavlova base looks rubbish. I tried to stop it spilling mid-cooking, and now it looks as if one third of it has exploded. Is there any way of disguising it, or do I accept I need to make a new one?
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Pavlova disaster - how can I make it look more presentable?
11 replies
PinkCloudDweller · 23/12/2017 17:33
OP posts:
FadedRed ·
23/12/2017 17:37
IT doesn't matter what it looks like as long as it tastes good 
Call it an avalanche, pronounced in a faux-French accent, and say you got the recipe from Heston Blumenthal.
bookbook ·
23/12/2017 17:48
Mine is usually slathered in cream , so no one would know any different here
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