Russian Desserts
This is a cool bit of trivia: Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. The recipe is from the book Spectacular Cakes by Mich Turner. We love this book for it's equal representation of formal fondant cakes to decorative nontraditional styles. It also has plenty of ideas for mini cakes. It's also rich in full color photos, and guides to quantities to cover round or square cakes with fondant or marzipan.
Ingredients: 1. Melt the chocolate in a clean bowl in a microwave or order a small saucepan of simmering water. Use a pastry brush to brush the center of each meringue with melted chocolate. Allow to set. 2. In a large clean bowl whip the cream until it forms soft peaks. Stir in the fresh crème patisserie. Cut the flesh from the mango and blend to make a puree. Stir the mango puree into the cream. Gently crush ½ the raspberries and slice the strawberries and fold into the cream. 3. Place a generous spoonful of the cream carefully on each meringue and fill the large one. Dress with the remainder of the strawberries and finish with an edible flower on each pavlova.
To assemble: Carefully set the pavlova on the white chocolate stand, starting with the bottom tier and working upwards. Place the larger pavlova on the top. Tip: The meringues are filled with fresh cream, which should be kept out of the refrigerator for no longer than 4 hours. Plan your timing carefully as once filled and displayed they should be eaten within 4 hours.
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