And now for something completely different! That picturesque beauty you see above is a Pavlova, a dessert created in either New Zealand or Australia (there has been some debate as to the actual country of origin) in honor of the Russian ballet dancer, Anna Pavolva. It's a meringue-based cake with a crispy shell and a soft, airy interior, and I topped mine with homemade whipped cream, nectarine puree, strawberry, kiwi, and mini chocolate chips.
If you're going to attempt this recipe, you absolutely MUST have a stand mixer, otherwise whipping up meringue could take an exceedingly long time. It also turns out that I'm a bit on the clumsy side when it comes to separating egg whites from their yolk, and I wasted more than a few eggs in failed attempts here. What I'm saying is, make sure you've got some spare eggs available just in case.
As a side note, I've been having some computer issues lately, so I'm posting this from my tablet. There could be some formatting issues, so just bear with me while I get it all ironed out.
