A Tribute To Australia Day: Black Forest Pavlova With Espresso Cream
Black Forest Pavlova w/Espresso Cream
Sarah Fennel | Broma Bakery
We think you’ll love these
Related Interests
Blackberry Meringue Roulade
In a large grease-free bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually beat in remaining 175g (6oz) caster sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly beat in cornflour and vinegar. Spread into prepared tin, smoothing to level.