This year for Easter I decided to prepare something dreamy and airy. What better option than to go with pavlova? I went for a pavlova with lemon curd and fresh fruits. Never heard of pavlova? According to my research this dish is seen as the national dish of either Australia or New Zealand, both countries are still fighting about that. In the 1920’s the Russian ballerina Anna Pavlova visited both countries and this dish was invented in her honor. It contains a meringue base, which usually has the shape of a nest and is filled with whipped cream and fresh fruits.
I love lemon. I always have. I like the smell, the taste, the color. Probably one of the reasons why I chose a lemon tart as my first blog entry. The good thing is that my husband also loves lemon. He is the citric guy anyway. He also enjoys oranges, limes, and grapefruit. The whole package. Even more the reason to try a recipe with a citric fruit. Why not go with a lemon recipe? So here I was looking for something lemony and then I found a delicious lemon cupcake recipe on an Austrian blog. From Kevin who owns the site Law of Baking (German) and who posted this delicious recipe as a guest on the site Ginger in the Basement (in German).
Have you ever wondered what to do with leftover egg whites? Meringue is my new solution for leftover egg whites. Meringue is so versatile and it goes with almost everything because it has a rather subtle flavor. The best part of it is that you only need a litte sugar to create it.