Beat the 3 or 4 egg yolks, make a rather thick creme patisserie with them, let this get cold. Put this into the hollow of pavlova before the cream and the fruit. People love this extra layer and it saves wasting the egg yolks.
Use the yolks when making Pavlova
Posted by dianapax
Other Things You Might Like
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more tipsYour comment has been submitted.