This recipe really shouldn’t count as lazybum, as it’s a little bit more complex than my usual preference… but it’s also much easier to make than you’d expect a fancy meringue dessert to be, so that counts in its favor.
Pavlova is my very favorite dessert ever. It’s a giant meringue: a crisp and crunchy meringue shell on the outside, and a soft and marshmallow-textured meringue interior. It’s usually topped with whipped cream and whatever snazzy fruits are in season. As an added bonus, it’s naturally gluten-free, so it tastes exactly as sublime as it should.
If your meringue cake cracks during (or after) baking, never fear! That’s what the whipped cream and fruit are for. They will cover it up perfectly, and none shall ever be the wiser. Read More