I realise being a Kiwi, that making a Pavlova is almost a rite of passage. Especially for someone who loves dessert and who loves to cook as much as I do. And yet, I’d never ever made one before this. It’s another one of those things that I have always been afraid of {much like this risotto I shared with you a while ago!}
During my first hosting experience of the incredible Cuisine Club I belong to, I made this Collapsed Pavlova as my dessert course. I loved that I could tackle the almighty Pav without the pressure of it looking perfect. This version is meant to be a bit haphazard, it’s supposed to look as though it’s imploded. That right there takes a whole lot of pressure off, don’t you think?
The Bubbalino Kitchen 