After over three months of silence I’m back bearing a recipe as apology. Life hasn’t been really taxing but somehow it still drained me of all my creative juices. I felt like I was suffocating and holding still just made it worse. So I just marched on like a soldier and now I can finally take a deep breath.
Pavlova is one of those desserts that impress. The marshmallowy meringue base is covered with whipped cream and studded with gorgeous fruit that gleam in the sun like precious stones. It definitely stands out among the obligatory cupcakes and chocolate cakes. Not only visually but also tastewise. The sweet sweet meringue is reigned in by tart fruit and the cream adds richness and a cooling sensation. A composition that makes your taste buds sing. And which will earn quite a few appreciative looks and compliments!
Although pavlova is a feast not only for the eyes it’s dead simple to make. The trickiest part is separating the eggs neatly since a trace of yolk in your egg whites will ruin your meringue. So just make sure that there isn’t any yolk. And if there is, just take a spoon and remove it. No time to panic!
|Ingredients (makes 4 disks of 10 cm diameter):