Servings: eight to ten.
When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake guarantee a good result. This meringue is crisp outside, with a chewy, brownie-like interior.
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I made this for Easter for my in Laws that keep Kosher for Passover. They loved it and so did everyone else. It is a great dessert. I was nervous making this, but it was quite simple. I added a tangerine Glace to the fruit on top. It was FABULOUS!
I've made this a dozen times or more (with varied fruits) and it never fails. Even the folks who claim they don't like meringue enjoy this. A nice light ending to a meal.
It tastes as good as it looks. I used mango,strawberries and blueberries on top. It went great with port.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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