My girls' piano teacher needed a birthday dessert for her gluten intolerant daughter, so I suggested a traditional Australian dessert, the Pavlova, named after the Russian ballerina Anna Pavlova, who toured Australia.
The dessert consists of discs of baked meringue, crisp on the outside and soft on the inside, sandwiched with whipped cream and fresh berries. It dissolves in the mouth like a sweet, creamy sugar cloud with the tart berries as contrast.
No comments:
Post a Comment