I absolutely love this dessert! It is my go to dessert when I have spare egg whites, it is easy to make and pretty much everyone loves it!
This particular pavlova I made with strawberries and a strawberry coulis. I thought of adding the coulis to give it some extra flavor and some “juiciness”. The problem of course is, to not make the coulis too runny because it would make the meringue soggy.
It worked out really well, and Mr. Orla, the pavlova expert, really liked the added flavor and texture layer of the coulis.
The Pavlova can me made with any other fruit of your liking, typically berries or a mix of berries work really well because they don’t loose much water, which would change the consistency of the meringue. Also, but that is a question of taste, I find that a fruit with a bit of acidity creates a perfect balance between the sugary meringue and the top layer of cream and gives this dessert the zing to make it a great dessert.
Orla's Kitchen 