This summer pavlova is made with fresh, juicy peaches, apricots, and blackberries. It’s gluten free and is the perfect dessert to enjoy for a light summer treat. It’s crisp on the outside and has a chewy, marshmallow centre that’s full of juicy fruits.
It’s best to cut a pavlova with a serrated knife, like a large bread knife.
Best enjoyed the day of.
You can store an ‘unfilled’ naked baked pavlova for up to a week in a dry dark place. Cover loosely with foil or in a tin. Never store in an airtight container as moisture will make the pavlova weep and go bad.
A pavlova is best made a day or two ahead as this will give it time to dry out properly and come down in temperature.
Find it online: https://bakingforfriends.com/summer-pavlova/