Monday, March 2, 2009

Pavlova Conditioning


Thinking about mini Pavlova makes my mouth water.

These meringue-type beauties are crispy on the outside and melty when you bite into them (and they do not hold up when exposed to the rain, I learned at an outdoor event last summer). They do freeze well, though, and are not as fragile as they might look. Sunday night we defrosted the last nine of them for the four of us, whipped some cream with a little sugar to go on top, and piled on blueberries and slices of kiwi. A sprinkle of powdered sugar would have been pretty, but I left my shaker at home.

I was greedy and had three.

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