I also picked up a container of the blueberry, which, compared to the strawberry-rhubarb, is more about the fruit. I appreciated the visible bits of blueberry in the topping and its authentic berry flavor. Still, given how much I like the yogurt on its own, I found myself wishing that I hadn’t already swirled it all in. Going forward, I’ll seek out the Honey flavor, which I assume is their equivalent of plain.
In short, I found that I do indeed have room in my heart for more yogurt. Especially when that yogurt is totally awesome and blows so many of the new, misguided “Greek yogurts” away. Open your oven door as little as possible. Temperature changes causes the meringue to crack, and letting cold air from outside the oven will do just that. If cracks happen, the meringue will still be tasty, but less pretty.
If the pavlova is starting to brown at all, reduce your oven temperature by 25 degrees. The ideal pavlova is totally pale, which usually means a gooey marshmallow interior.
