Published: September 29, 2018
The chef shares dishes from countries he visited for SBS’s Destination Flavour TV series, such as this classic Australian dessert
A good pavlova is hands-down my favourite cake, if you can call it that – and the trick to making a good one is very simple.
The main problems with a pavlova are caused by an unstable meringue, and the way to stabilise it is by making sure the sugar is completely dissolved, and also by adding a little acid (such as cream of tartar or vinegar) to the mix.
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