The seemingly simple Pavlova is a difficult dish to get right, this technique will have an amazing result every single time. It’s the kitchen hack of the hot water and everything in the bowl at once makes this foolproof saving time and effort. Turn onto a tray and bake, cool and top with whipped Devondale cream and passion fruit. Recipe by Anna Gare - guest chef
Tip: You can use tinned mango and passionfruit pulp if fruits are not in season. Double ingredients for a larger Pav.