Break up the hum hum of the week with a fabulous sweet treat. An Australian Pavlova with thick cream and fresh berries. I whipped this one up on the weekend with my new kitchen companion I like to call Big T. You know what I am talking about. I have never been successful with egg whites in the past. Any meringue, macaroon, pavlova type of construction has failed to meet perfection. But……the Thermomix allows for controlled temperature and speed when compiling the recipe. And it worked.
If you are inspired you can find the original Dani Valent recipe here.
If you are interested, the origins of the pavlova are highly contested. For some background reading try this Good Food article. Apparently this lovely little lady, ballerina Anna Pavolva is part of the inspiration. Enjoy!
slowlifestill 