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My pavlova. With citrus, ardour fruit, and toasted almonds. I have a tendency to not use…

My pavlova. With citrus, ardour fruit, and toasted almonds.

I have a tendency to not use piping for the meringue nor for the crème Chantilly, solely a cercle for shaping the periphery. I discover the pure look extra interesting and welcoming… Pavlova do get eaten no matter their form, although!

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