S'mores Pavlova - A Cozy Kitchen
You know that part in Clueless when Cher turns to Ty and says, “Elton said you gave him a toothache.” And Ty was like, “What’s dat?!” And Cher was like, “It means he thinks you’re sweet, stupid.” This S’mores Pavlova will give you a toothache, in a good way. It oozes summer fun. It shines ... View More
Chocolate swirl meringues with praline and chocolate caramel sauce recipe | delicious. magazine
Our chocolate and brown sugar swirl meringues make an impressive dessert as they are, but we highly recommend you top them with the hazelnut praline and chocolate caramel sauce. It would be rude not to. Need something else to satiate your sweet tooth? See our brown sugar meringues with hazelnut butterscotch sauce.
I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. For US cup measures, use the toggle at the top of the ingredients list.
Mont Blanc Chocolate Pavlova – Eat, Little Bird
A delicious chocolate pavlova with sweetened chestnut purée. This dessert is the combination of a Chocolate Pavlova and Mont Blanc dessert. Here is an easy chocolate pavlova recipe, plus a homemade chestnut purée recipe.
Day 9 – Toffee Pecan Roulade | Baking, Recipes and Tutorials
Who loves a Toffee Pecan Meringue Roulade at Christmas? This is the perfect dessert to make ahead and store in the freezer. Just right for whipping out, defrosting and serving up in a flash. Ingredients: 5 egg whites, large 2 tsps cornflour 225g light muscovado sugar 40g pecans, chopped 250ml double cream 2 tbsps icing sugar ½ tin of Carnation Caramel Icing sugar to dust. Preheat the oven to 130c(fan)/150c/Gas Mark 2. Begin the egg whites in a scrupulously clean bowl and add the cornflour…
Swedish Meringue Cake
Meringue Cake with strawberries and whipped cream I got this recipe from a dear friend Birgitta J in Sweden many years ago. It is a sponge cake with a meringue top. I made several of these cakes for a friend's wedding one summer while visiting Sweden. I filled the cakes with fresh wild raspberries and freshly whipped cream which is my favorite filling. I make mine in a 11"x17" edged baking pan. The photo above was obviously made with round pans. My original recipe uses European measurements…