Thursday, July 9, 2009

Mouthwatering, Bell-Ringing Goodness

This past weekend, I became inspired by all the fresh fruit that's available and made a dessert I haven't attempted in six years -- a tasty and very light Pavlova. There are three basic steps to this impressive-looking, Australian-based dessert: meringue with a touch of raspberry vinegar, a fresh whipped cream base, and lots of wholesome colorful fruit.

I used our freshly picked blueberries and strawberries (we went to Underwood Farms in Moorpark over the Fourth but that's another story), and the peaches were from the local farmers market. The longest part was setting the meringue, which took about three hours.

The result: A surprisingly easy and delicious dessert. And although I had my doubts: it even held up quite well the next day!


1 comment:

  1. That Pavlova looks awesome! I had never heard of it, but the description and picture make it seem like a refreshing summer dessert. I hope it was good!

    Your neighbor,


Shout a cluck out for me!