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Raspberry and Macadamia Pavlova Revisited

IMG_8972 2I described recently in this blog a wonderful meringue concoction created by my friend the Architect. I hadn’t yet had the pleasure of tasting this amazing dessert…

Today, on a beautiful Sydney day in beautiful Palm Beach, I was treated to this dessert. Maggie Beer, from whom the recipe emanates, calls it a meringue; I would describe it as a vacherin (layered meringue), but to all intents and purposes it’s a wonderful Australian pavlova – all three payers!

Meringue + raspberries + creme fraiche and whipped cream + macadamias = Nirvana!

Here is the link to the recipe and thank you to the Birthday Boy for providing the impetus for such a sensational end to the lunch!

https://thequirkandthecool.com/2014/02/04/raspberry-meringue/

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2 responses »

  1. Thank you for stopping by my blog! Yours is so nice ­čÖé I love it, and sunny Australia is a nice change from the snow and cold weather we have here!

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  2. I just made my first pavlova last month. It is so delicious!
    I am cooking my way around the world in a year. 195 countries in 365 days. Check it out here.
    http://therecipepassport.wordpress.com/2014/03/07/australia-pavlova/

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