Any of you that are friends with an Australian will know that when it comes to dessert we love our Pavlova. Crispy on the outside, fluffy on the inside, smothered in freshly whipped cream and topped with fruit, what’s not to love! It really is the perfect dessert, and in honor of being asked to guest post over here I thought I would share my spin on the classic Pav (which is Aussie for Pavlova). Now if you’re going to eat Pav like a true-blue Aussie there’s a few things I should share with you first. One of the most important being that all words can and will be shortened… Pav for Pavlova, barbie for barbeque, footy for football, snag for sausage and so on. Although more often that not once we’ve shortened a word we normally add an ‘o’ on the end. Afternoon becomes arvo, journalist becomes journo, documentary becomes doco. Got it? Good! Alright now that you’re all taking like Aussies, let’s get cooking ;).
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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