Pavlova pizza might be a more apt name for my first attempt at meringue making!
Not a peak in sight, just a perfectly flat base. At least it was shiny and crack-free so I did get something right. But what went wrong? When you’ve never whipped up egg whites in to ‘stiff ‘peaks before it’s easy to think you’re whipping up a mountain only to discover you’re adding sugar to a mole hill. And once you realise the error of your ways it’s near impossible to save it. Even if you continue to whisk beyond the limits of your achy arms and the smell of an overheated motor in your hand blender!
Appearances aside having a flat meringue suited my slap-it-on method of assembling puds. A generous slathering of whipped cream and a scattering of fruit toppings (frozen allotment raspberries, passion fruit seeds and kiwi slices) soon restored the stature that my pavlova had been lacking. To be honest I didn’t really mind what it looked like – it tasted delicious and not a crumb was left on anyone’s plate, despite the hearty Christmas dinner that pre-ceeded it.