Thanks, Helen. Like yourself, I would never include cornflour. That's like flour in a souffle. A betise, as the French would say. I did a pavlova - a number of them, in fact - for a family Christmas dinner a few years back, with 20 people at the table, including half a dozen children. They say the French don't like new dishes, but for this they made an exception.
Ahhhh. My mother made these to perfection. A thin crust and a full marshmallow centre. I lost count of the ways we decorated them. Fresh cream from the dairy of a lass I worked with. My mouth is watering thinking of them Sometimes, like your first photo then others with coffee in the cream and grated chocolate on top. And - no cornflour in the pavlova. Some cooks add this to ensure stability. Thank goodness I still have the recipe.
Thanks, Helen. Like yourself, I would never include cornflour. That's like flour in a souffle. A betise, as the French would say. I did a pavlova - a number of them, in fact - for a family Christmas dinner a few years back, with 20 people at the table, including half a dozen children. They say the French don't like new dishes, but for this they made an exception.
Ahhhh. My mother made these to perfection. A thin crust and a full marshmallow centre. I lost count of the ways we decorated them. Fresh cream from the dairy of a lass I worked with. My mouth is watering thinking of them Sometimes, like your first photo then others with coffee in the cream and grated chocolate on top. And - no cornflour in the pavlova. Some cooks add this to ensure stability. Thank goodness I still have the recipe.