Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants. BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved. Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup. If necessary, add a little more flour or water.

Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants. BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved. Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup. If necessary, add a little more flour or water.

A rich chocolate meringue layer cake. Chocolate meringue, layered with vanilla bean whipped cream, topped with raspberries and chocolate shavings.

A rich chocolate meringue layer cake. Chocolate meringue, layered with vanilla bean whipped cream, topped with raspberries and chocolate shavings.

You can’t beat a summer pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate. The meringue provides an enticing layer beneath the cream and crimson raspberries.

You can’t beat a summer pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate. The meringue provides an enticing layer beneath the cream and crimson raspberries.

Very chocolatey salted caramel and hazelnut pavlova. An incredible showstopper to have for pudding at Easter.

Very chocolatey salted caramel and hazelnut pavlova. An incredible showstopper to have for pudding at Easter.

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