Vanilla Paste Pavlova

Vanilla Paste Pavlova

Vanilla paste adds visible seeds and a deep flavour to pavlova cream.
You see the speckles. You taste the difference.

Pavlovas, lamingtons, and trifles… if you make any of these, you know quality vanilla matters. The cream needs real vanilla, not just sweetness.

Our rule of thumb is to use 10 to 16 grams of vanilla paste per kilogram of cream or custard. That gives you a strong vanilla flavour without overpowering other ingredients. Adjust to your taste.

If you have leftover summer fruit, pavlova is an easy dessert. The vanilla paste makes it feel special. It also works in buttercream, mousse, and panna cotta. 🤤

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