Pavlova ~ The Cake Bible ~  Crisp French Meringue
Posted: 24 March 2011 07:34 PM   [ Ignore ]
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Hello Fellow Bakers:
Want something light and delicious to serve with or without fruit? Try Rose’s Crisp French Meringue recipe to make a Pavlova.
This dessert is easy and only uses a few ingredients. How many bakers have egg whites in their freezers?
Creme Chantilly gets served on top of the meringue then add your sliced fruit.
Here is mine:
http://www.cakesbydar.blogspot.com/2011/03/pavlova-with-creme-chantilly.html

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Posted: 25 March 2011 03:28 AM   [ Ignore ]   [ # 1 ]
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Your pavlova looks absolutely gorgeous—and just the right note for spring!  Do you know if the pavlova can be frozen?

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Posted: 25 March 2011 09:54 AM   [ Ignore ]   [ # 2 ]
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Loopy,
Thanks so much. smile I have never frozen a Pavlova. The baked meringue itself keeps for long time if wrapped or covered. If adding the Chantilly Creme and the fruit it should be eaten soon after placing the fruit.  Meringues make terrific desserts, you can do so much with them.

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Posted: 25 March 2011 11:13 AM   [ Ignore ]   [ # 3 ]
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Really gorgeous, Dar.  So beautiful and fluffy and white!

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Posted: 25 March 2011 12:00 PM   [ Ignore ]   [ # 4 ]
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Thanks Anne smile
Adding fruit does give the Pavlova a much needed finish.

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Posted: 25 March 2011 01:15 PM   [ Ignore ]   [ # 5 ]
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Thanks for posting this, Dar, it looks very light and fluffy!  So good to think about things to do with all those egg whites. smile

Do you have a favorite fruit for pavlova?

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Posted: 25 March 2011 02:37 PM   [ Ignore ]   [ # 6 ]
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Hi Julie,
Strawberries and Kiwi’s are great together.
Now with Mangoes in season, alone that would look and taste great for a topping.
What is your favorite?

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