My go-to has always been the one from the Delicious Desserts book from the M&S (or St Michael, as it says on the cover)
series of soft cover cookbooks, of which I had many and from which I learned how to cook.
Published in the early 1980s, they are still available on eBay and for pennies and well worth a go.
It's a kiwi fruit Pavlova in the book, which is very much of its time but I still use it and I still make it regularly with different toppings and I never tire of it.
I like a crisp outside and a gooey/spongy interior as I like the best of both worlds. Obviously!
Ah, I remember those books but wonder what the sugar addition policy was for your kiwi pavlova. Spoonful by spoonful or adding a third to a half at a time?
I’m a virgin when it comes to making meringue so now that summer has arrived I’m going to make some Eton Mess. You make it all sound so easy. Thanks for a joyful post.
When I left home in Cork in 1982, to start a job in Dublin, my lovely Auntie Kaye gave me the Cordon Bleu book Desserts & Puddings. I’ve used it so much that some of the pages are loose, made many desserts from it, still in use today.
Kaye lived in London, having finished university, experienced all the fashion & culinary trends, inspired me regarding the joys of wine & food.
Kaye has given me other cookbooks over the years including Elizabeth Luard’s Tapas cookbook & Sophie Grigson’s “A curious absence of chickens”
That hazelnut meringue was one of my party pieces! Other abiding favourites are Nigella's Bakewell tart with fresh raspberries (from her first book) and baked stuffed peaches from Margaret Costa's Four Seasons book which is not particularly pretty but is very easy and delicious.
I still use Delia’s pavlova recipe from her Complete Cookery Course. It was my first proper cookery book, bought for me by my father when I was 11. Delia says to whisk in the sugar 25g at a time, always works brilliantly for me.
I'm really scratching my head to remember whose recipe I used. (These were the days before I created my own recipes!) Hard to go wrong with Delia though!
Such a lovely read, Fi 😊 I’m absolutely team crisp pav with a hint of chew in the middle. I’ll for sure be giving Sarah’s NY cheesecake a go - and your strawberry Pimm’s sounds like it would go down a right treat at our summer party!
I learnt to make pavlovas from Australian recipes where the pavlova is meant to be marshmallowy in the centre. I’d assumed that otherwise it’s a meringue? Following up from Nicky’s comment, I had that series of M&S books too and also learned to cook from them. I really regret getting rid of them now!
I love a marshmallowy pav, but your reference to hazelnut meringue reminds me of a similar thing we made when I was at Leiths. It's in How To Cook which I still go back to often.
My go-to has always been the one from the Delicious Desserts book from the M&S (or St Michael, as it says on the cover)
series of soft cover cookbooks, of which I had many and from which I learned how to cook.
Published in the early 1980s, they are still available on eBay and for pennies and well worth a go.
It's a kiwi fruit Pavlova in the book, which is very much of its time but I still use it and I still make it regularly with different toppings and I never tire of it.
I like a crisp outside and a gooey/spongy interior as I like the best of both worlds. Obviously!
Ah, I remember those books but wonder what the sugar addition policy was for your kiwi pavlova. Spoonful by spoonful or adding a third to a half at a time?
A tablespoon at a time. I have always done it that way.
I’m a virgin when it comes to making meringue so now that summer has arrived I’m going to make some Eton Mess. You make it all sound so easy. Thanks for a joyful post.
Honestly it is when it comes to Eton Mess!
When I left home in Cork in 1982, to start a job in Dublin, my lovely Auntie Kaye gave me the Cordon Bleu book Desserts & Puddings. I’ve used it so much that some of the pages are loose, made many desserts from it, still in use today.
Kaye lived in London, having finished university, experienced all the fashion & culinary trends, inspired me regarding the joys of wine & food.
Kaye has given me other cookbooks over the years including Elizabeth Luard’s Tapas cookbook & Sophie Grigson’s “A curious absence of chickens”
We all need a relative like that. And so glad to hear Desserts & Puddings is falling apart. As it should be!
That hazelnut meringue was one of my party pieces! Other abiding favourites are Nigella's Bakewell tart with fresh raspberries (from her first book) and baked stuffed peaches from Margaret Costa's Four Seasons book which is not particularly pretty but is very easy and delicious.
Love that book (the Four Seasons) but haven't made the peaches. Should remedy that!
I still use Delia’s pavlova recipe from her Complete Cookery Course. It was my first proper cookery book, bought for me by my father when I was 11. Delia says to whisk in the sugar 25g at a time, always works brilliantly for me.
I'm really scratching my head to remember whose recipe I used. (These were the days before I created my own recipes!) Hard to go wrong with Delia though!
Same here. And my son just used my old copy to make a Black Forest Gateau with the cherries I picked up from Tesco’s earlier in the week.
Do they count as soft fruit?
Who cares it tastes wonderful.
Such a lovely read, Fi 😊 I’m absolutely team crisp pav with a hint of chew in the middle. I’ll for sure be giving Sarah’s NY cheesecake a go - and your strawberry Pimm’s sounds like it would go down a right treat at our summer party!
Going to have to make another one, of course to test the theory out. Could be making pavs all summer 🙄
They all look scrumptious, but I'm crazy about strawberries! Think I'll try your hazelnut recipe. Yum!
That actually goes better with raspberries I find. Not sure why but it does!
Oh, will do, thanks!
I learnt to make pavlovas from Australian recipes where the pavlova is meant to be marshmallowy in the centre. I’d assumed that otherwise it’s a meringue? Following up from Nicky’s comment, I had that series of M&S books too and also learned to cook from them. I really regret getting rid of them now!
I love a marshmallowy pav, but your reference to hazelnut meringue reminds me of a similar thing we made when I was at Leiths. It's in How To Cook which I still go back to often.