PB Pavlova


I hear it’s sacrilege, but that hasn’t stopped my oven before…

Coming from a fluffernutter culture, meringue and peanut butter make an intriguing combination I’ve been having fun experimenting with.

In this case, I went for a pavlova with a bit of a secret – a thin layer of peanut butter giving just enough flavor.

It seems pavlova’s are specifically made from French meringue, so I didn’t change anything there. I achieved the thin bits of peanut butter by spreading a thin layer between two silicone baking liners and putting it in the freezer. Then, I just spread the meringue in two layers, placing the frozen PB (quickly) in between.

I’d definitely eat this over the plate – or over the sink, if it doesn’t make it that far!

I was happy with how the pavs didn’t burst and spill molten peanut butter everywhere. There was a notable air pocket above each bit of peanut butter, but I imagine that was from the water in it steaming off in the oven. That made me extra glad I only use a very thin (less than 1mm) sheet.


I’m going to go ahead and experiment with more meringue fillings!

This entry was posted in Dairy Free, Gluten Free, Other Desserts, Pastry and tagged , , , , , . Bookmark the permalink.

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