These chocolate pavlova shells are a little bit more elaborate than the plain meringue shells but aren’t much more difficult to make. You only mix in a tablespoon of sifted cocoa powder and fold in some chopped chocolate. The flavor is well worth it with the shells crispy on the outside and slightly chewy in the center. A really special dessert for those who love chocolate. Continue reading
These Mini Vegan Valentine Meringues are so easy and versatile – you can make them any shape, color or flavor you want. And no need to use egg whites either. I’ve discovered that “aquafaba” (the liquid drained from cooked chickpeas) works beautifully. Don’t throw away that precious liquid! You can use it as an egg substitute and it also freezes well. So many dishes from one jar of chickpeas – Hummus, pasta e ceci, and meringues as a dessert! Continue reading
These mini pavlovas are a perfect dessert for the holidays, light as clouds and topped with fresh berries – you couldn’t ask for more! Continue reading
This “Patriotic Pavlova” is a perfect dessert for the 4th of July. It’s perfectly gluten-free with no flour necessary. Basically it’s a meringue with whipped cream and lots of fresh berries. Continue reading
This sumptuous pavlova is surprisingly easy to make and makes an impressive party dessert. It was created by a New Zealand chef during the world tour of the famous ballerina Anna Pavlova in 1926. It has been a popular dessert ever since. This version has chocolate added to it which makes it even more irresistible! Continue reading