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Good Morning Sunday
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<blockquote data-quote="Marguerite" data-source="post: 165798" data-attributes="member: 1991"><p>G'day, all. husband is nagging me to come to bed - we've been short on sleep lately.</p><p></p><p>A quick note to explain about pavlova - it was named in honour of the dancer, Anna Pavlova. It's a famous Aussie dessert (although New Zealand reckon it's a Kiwi dessert). It's a meringue shell baked as a disc usually several inches thick and the size of a dinner plate. You cover it with whipped cream and then top it with chopped fresh fruit. Strawberries are a favourite, or pineapple, mango, kiwifruit, passionfruit. It's just glorious in summer. You bake the meringue shell ahead of time (of course - it's served cold) but once assembled with cream and fruit it has to be served immediately, because in a few hours the fruit juices will eat away the meringue and turn it all into syrup. There's something about the sweet crunch with the tartness of the fresh fruit and smoothness of the cream... last night's was a commercial one where the inside of the meringue shell is soft like marshmallow. I like all kinds, as long as some of the shell has crunch...</p><p></p><p>Happy Father's Day to all those for whom it is Father's Day. Ours isn't until September.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 165798, member: 1991"] G'day, all. husband is nagging me to come to bed - we've been short on sleep lately. A quick note to explain about pavlova - it was named in honour of the dancer, Anna Pavlova. It's a famous Aussie dessert (although New Zealand reckon it's a Kiwi dessert). It's a meringue shell baked as a disc usually several inches thick and the size of a dinner plate. You cover it with whipped cream and then top it with chopped fresh fruit. Strawberries are a favourite, or pineapple, mango, kiwifruit, passionfruit. It's just glorious in summer. You bake the meringue shell ahead of time (of course - it's served cold) but once assembled with cream and fruit it has to be served immediately, because in a few hours the fruit juices will eat away the meringue and turn it all into syrup. There's something about the sweet crunch with the tartness of the fresh fruit and smoothness of the cream... last night's was a commercial one where the inside of the meringue shell is soft like marshmallow. I like all kinds, as long as some of the shell has crunch... Happy Father's Day to all those for whom it is Father's Day. Ours isn't until September. Marg [/QUOTE]
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