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A Sweet Sunday Surprise: Raspberry Pavlova

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Hello Reader,

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Imagine crisp yet marshmallowy nests of meringue gently cradling billowing cream and juicy raspberry jewels - that is the magic of a perfect pavlova.
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With its delicacy, airy sweetness and touches of whimsy, the pavlova transforms any occasion into something special. Simply beholding its ethereal layers is sure to spark joy and delight.

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After a week of duties and demands, I crave taking time to craft a little luxury through food on Sundays.
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Creating beauty nourishes the soul as much as flavor nourishes the body.

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Today, let's breathe life into that motivation and craft the loveliest blushing pavlova together.

Creating Pavlova Magic

For the meringue:

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4 egg whites

Pinch of salt

1 cup superfine sugar

1 tbsp cornstarch

1 tsp white vinegar

1 tsp vanilla extract

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Preheat oven to 120°C. In a large bowl, beat egg whites and salt until soft peaks form. Gradually add sugar until stiff and glossy. Whisk in cornstarch, vinegar and vanilla.

Dollop large mounds on a parchment-lined baking sheet.

Bake 1 hour 15 minutes until dry on the outside yet marshmallowy inside.

Cool completely before assembly.
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For the topping:

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2 cups heavy whipping cream

1/3 cup powdered sugar

2 cups fresh raspberries

Edible flowers for garnish
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For maximal beauty:

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• Pipe the meringue into circular nest shapes using a piping bag
• Bake in the oven at the lowest temperature possible, for a slow dry
• Cool the meringue completely before topping to keep the structure intact
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Now for the fun garnishes and serving vessels:

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• Adorn with edible flowers - violas, pansies, roses offer pops of color and whimsy
• Serve in stemmed glasses or mini crocks for a summer soiree
• Go classic with individual clouds of meringue and fruit
• Accent flavors with lemon zest, vanilla bean, rosewater, lavender

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However you dress up this dessert, it's sure to be a showstopper!

With Love and Bliss,

Milady A

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Copyright © 2023 Bliss By Milady A. All rights reserved.
​Our Mailing Address is: De Ghelderodelaan, 1780 Wemmel, Belgium.
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