Jan 19, 2016

Custard Pavlova



I tried this recipe for brunch.
Fairly easy and doesn't use the yolks, which I turned into custard.



The texture is amazing, I don't think I've had something like this distinctly.
The outside is a flaky crisp and the inside is soft and chewy.
I think it'll go great with actual cream and some fruit.

Overall more suited for a light dessert than a meal, but satisfied nonetheless.