I read with interest Annabel Langbein's No-bake Pavlova recipe (with Creme Anglaise and Berries). No-bake in that the eggwhites are beaten with sugar in normal pavlova style, but then a hot caramel mixture is beaten into the meringue mixture and this is what cooks and sets the pavlova. It quite intrigues me and I wonder how much like a cooked pavlova it resembles. Obviously it will have caramel flavour. Has anyone made it? [www.nzlifeandleisure.co.nz]
Regards,
Dawn.

Why re-invent the wheel. We all have the oven on heaps at this time of year. At this time of year I am just as happy to use the recipe I have and throw one in at the end of my other baking. A pav is a pav.

Too true Maryloo - a pav is a pav!!

Just thought this one might not quite be like a pav?

If anyone's tried it lets know!

Regards,
Dawn.