Basic Pavlova | Donna Hay
Once you master the perfect meringue base to your pavlova you can get as adventurous as you'd like with the garnishes!
Keywords
- Donna Hay
- Entertaining
- Summer
- cooking
- pavlova
- basic
- meringue
- cakes
- recipes
- desserts
Ingredients
- 225ml eggwhite+ (approximately 6 eggs), at room temperature
- 1½ cups (330g) caster (superfine) sugar
- 1½ teaspoons white vinegar
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