According to Adam Liaw, there is nothing more perfect for an Australian Christmas than a pavlova, but don’t despair if your meringue base isn’t perfect. “I’ve made dozens of pavlovas in my time and more have been imperfect than perfect. The best part is that the imperfect ones – […]
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According to Adam Liaw, there is nothing more perfect for an Australian Christmas than a pavlova, but don't despair if your meringue base isn't perfect. "I've made dozens of pavlovas in my time and more have been imperfect than perfect. The best part is that the imperfect ones – with their gooey centres, syrupy weeping, and too-thick crusts – often taste as good (or even better) than the perfect ones. No matter how much you mess up a pavlova it's still amazing." And if you really mess it up, turn it into an Eton mess instead.
