So who's got the perfect Pavlova recipe then?

[ChaosTulyReigns]

Foolproof and chewy and crispy please.

this one for sure
www.deliaonline.com/recipes/main-ingredient/meringue/pavlova.html

Was about to post Delia's too. Perfect every time but do make it the night before and let it sit in the oven cooling overnight. Actually I haven't always done that and it's been fine, but is better if you do.

I was just about to post Delia's too!!! Works every time. Have been making it for years. I always leave mine in the oven. I haven't done it without using this method.

well my pavlova is well known round my way as being bloody scrummy, crunchy on outside, chewy on inside, I use unrefined golden caster sugar, think that is the key and an hour and a bit in a warm oven, then left for a while to cool.

Ok I will have a go.

But I only have middling eggs.

Please help me convert.

[lazy and unimaginative]

Delia, without a shadow, just use one more egg White if there're middling.

Agree to one more egg white.

are you sure?

[skeptical]

Oh, and while you're here, what shall I top it with?

Bored of strawberries.

Did you not watch Saturday Kitchen this morning ??? James made a huge meringue cake layered with lemon curd cream. Caramel sauce & a token sliced strawberry. Worth finding on iPlayer just to watch Celia Imrie tucking in (towards end of prog.)

Raspberries
Kiwi
Blackberries

Kiwi and strawberry is a nice combination. Also halved grapes, raspberries and bananas are all good on pavlova - although not sure about altogether! I just use what I have tbh, but I might go for mixed berries if it was a special pud and taking it to someone's house.

yes yes yes, another vote for Delia's! And another vote for leaving it in a cool oven. Don't just take it out as the sudden change in temperature makes the consistency go wrong.

Ooh, and I watched Saturday kitchen, that meringue cake looked yum. I loved Celia Imrie before, but she has gone up yet higher in my estimation after enthusiastic troughing. I also liked that James gave the (non-celebrity) guests their portion on big serving spoons, as Celia was hogging the 1st piece.

Yes, I'm certain. I pop an extra egg White into lots of things including Yorkshire puddings and chocolate mousse.

And for topping, red fruit and passionfruit.

Oh good call with the passionfruit Hazel - that is gorgeous on pavlova. Might have to come up with an excuse to make a pavlova now after this thread!

Yes, you can channel Nigella!! Think it was her book or tv thing I was inspired by for that one...

Ooh, mango and passionfruit is lovely. You can use Greek yoghurt instead of cream.

Unfortunately for me it works out as a reasonably expensive pudding that way.

It's in the oven.

Looks flattish, but I'm not opening that door.

Well what's the verdict, yah or nay?

Well, it was very tasty. but a bit too chewy - hard to serve but delicious to eat.

More practice needed.

A bit too chewy how on earth did you manage that? Tis the easiest thing on this earth to make [wunk]

I always use Mary Berry for pavlova. Has never failed, tis gawgus!

I have never used Mary's recipe although I do have three of her books and I admit her cakes are fail proof.