I know, I know, how “out of Vogue” is Pavlova? Never really seen on a restaurant menu unless in the form of a Eton mess or another deconstructed form,  it’s more the territory of the dessert at an RSL or a budget conscious wedding. But if you allow me your honour to make my case, may I say that the proof is most definitely in the pudding or I should be more clear, in the requests for seconds. I recently served this up to guests who were at first curious at my retro choice but then each pushed their plates forward to gladly accept seconds. I’ve made Nigella’s Chocolate and Raspberry Pavlova too to a similar ovation. Perhaps I secretly like the aghast look on people’s faces and then the expression of embarrassment when they remember how good Pavlova actually is.

I know that Stephanie Alexander suggests flipping the pavlova upside down which actually makes sense but for this square shape it wouldn’t do. The fruit used is the most classic Pavlova fruit: strawberries, kiwifruit and passionfruit. Of course you could use any fruit that you have in season and you’d still find it works wonderfully.

Read More