Comments on: mini pavlovas http://www.trotski-ash.com/2009/10/recipes/pavlova/ Recipes and home cooking Sun, 05 Feb 2012 10:09:44 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Honey Kennedy» Blog Archive » Trotski & Ash: Sweet Recipes http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-1480 Honey Kennedy» Blog Archive » Trotski & Ash: Sweet Recipes Mon, 26 Jul 2010 15:13:44 +0000 http://www.trotski-ash.com/?p=241#comment-1480 [...] MINI PAVLOVAS RECIPE I found the Trotski & Ash website while looking for Pavlova because I was missing my friend Diana. I don’t miss a whole lot about living in Minnesota, but I do miss this friend in fanciness. I’ve been in so many retail shops lately that I know she would adore and I’ve also been missing our wonderful summertime dinners. We would trade off on hosting and her passion is baking. The first time I ever had a pavlova was one that she had made with copious amounts of cream and heaps of fresh summer berries. The dessert left quite an impression on me and I always think of it as “ballerina cake” since it was named after enchanting Russian classical ballet dancer, Ánna Pávlova. Maybe if I practice this pavlova recipe to perfection, my friend would come visit sooner rather than later? I hope so. [...] [...] MINI PAVLOVAS RECIPE I found the Trotski & Ash website while looking for Pavlova because I was missing my friend Diana. I don’t miss a whole lot about living in Minnesota, but I do miss this friend in fanciness. I’ve been in so many retail shops lately that I know she would adore and I’ve also been missing our wonderful summertime dinners. We would trade off on hosting and her passion is baking. The first time I ever had a pavlova was one that she had made with copious amounts of cream and heaps of fresh summer berries. The dessert left quite an impression on me and I always think of it as “ballerina cake” since it was named after enchanting Russian classical ballet dancer, Ánna Pávlova. Maybe if I practice this pavlova recipe to perfection, my friend would come visit sooner rather than later? I hope so. [...]

]]> By: sarah http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-709 sarah Tue, 23 Feb 2010 04:11:43 +0000 http://www.trotski-ash.com/?p=241#comment-709 Hi Sam, How did you go with the pavlova? So yummy. We have so many eggs in the fridge I think it will be a curd and pavlova day tomorrow! Hi Sam, How did you go with the pavlova? So yummy. We have so many eggs in the fridge I think it will be a curd and pavlova day tomorrow!

]]> By: sam http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-624 sam Mon, 15 Feb 2010 05:14:36 +0000 http://www.trotski-ash.com/?p=241#comment-624 this is so lovely in a Notebook-y kind of way! I have decided to make these on the weekend and i cannot wait to stuff myself stupid! Thanks girls! this is so lovely in a Notebook-y kind of way!

I have decided to make these on the weekend and i cannot wait to stuff myself stupid!

Thanks girls!

]]> By: chika http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-531 chika Fri, 29 Jan 2010 20:38:17 +0000 http://www.trotski-ash.com/?p=241#comment-531 hello there, i've just stumbled across your lovely site thanks to aran (c&v), and i'm glad i have - such a delightful little place you have beautiful food, beautiful writing, and beautiful photography! i know this entry was posted a while ago, but this particular story attached to pavlovas was so touching i couldn't help but say something... thank you for sharing. oh and i was in melbourne for a few months back in 2006, and am itching to come back and visit...love the city. hello there, i’ve just stumbled across your lovely site thanks to aran (c&v), and i’m glad i have - such a delightful little place you have beautiful food, beautiful writing, and beautiful photography! i know this entry was posted a while ago, but this particular story attached to pavlovas was so touching i couldn’t help but say something… thank you for sharing. oh and i was in melbourne for a few months back in 2006, and am itching to come back and visit…love the city.

]]> By: Pei-Lin http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-509 Pei-Lin Thu, 28 Jan 2010 14:19:38 +0000 http://www.trotski-ash.com/?p=241#comment-509 Oh, beautiful little pavlovas!! I've been intrigued by this Aussie/Kiwi dessert! I promise I'll try my hands on making this after Chinese New Year is over. =) Thanks for sharing! Oh, beautiful little pavlovas!! I’ve been intrigued by this Aussie/Kiwi dessert! I promise I’ll try my hands on making this after Chinese New Year is over. =) Thanks for sharing!

]]> By: Romy http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-211 Romy Thu, 15 Oct 2009 09:05:32 +0000 http://www.trotski-ash.com/?p=241#comment-211 We will have to give the low flame trick a try! And Nadia those brown sugar meringues sound like a dream. We will have to give the low flame trick a try! And Nadia those brown sugar meringues sound like a dream.

]]> By: Nadia http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-207 Nadia Sun, 11 Oct 2009 11:07:55 +0000 http://www.trotski-ash.com/?p=241#comment-207 yummmmm, really can't wait for summer. the low flame tip really works! i love brown sugar meringues with heavier fruits too - figs etc. A winter version! x yummmmm, really can’t wait for summer. the low flame tip really works! i love brown sugar meringues with heavier fruits too - figs etc. A winter version! x

]]> By: Rose Marie http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-204 Rose Marie Fri, 09 Oct 2009 11:16:00 +0000 http://www.trotski-ash.com/?p=241#comment-204 I have an odd tip, and it produces the most wonderful meringue. Put ALL the sugar in with the unbeaten egg whites and pinch of salt, (before you start screaming, calmly read this through), beat for around a minute, and then place the bowl over a very low flame, and beat until you have beautiful, thick glossy eggwhites. If you're not confident with direct low heat, you can use a double boiler. I promise the most wonderful meringue you have ever tasted! I have an odd tip, and it produces the most wonderful meringue.

Put ALL the sugar in with the unbeaten egg whites and pinch of salt, (before you start screaming, calmly read this through), beat for around a minute, and then place the bowl over a very low flame, and beat until you have beautiful, thick glossy eggwhites. If you’re not confident with direct low heat, you can use a double boiler.

I promise the most wonderful meringue you have ever tasted!

]]> By: home girl http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-203 home girl Thu, 08 Oct 2009 09:54:03 +0000 http://www.trotski-ash.com/?p=241#comment-203 mini pavs are such a great idea, much less intimidating agree! wish i had my own kenny to help out (my dad has one and i am working on trying to get him to hand it over). mini pavs are such a great idea, much less intimidating agree! wish i had my own kenny to help out (my dad has one and i am working on trying to get him to hand it over).

]]> By: Anna http://www.trotski-ash.com/2009/10/recipes/pavlova/comment-page-1/#comment-200 Anna Wed, 07 Oct 2009 05:33:42 +0000 http://www.trotski-ash.com/?p=241#comment-200 I have some leftover egg whites from making ice cream and have been pondering what to do with them! This is perfect. I have some leftover egg whites from making ice cream and have been pondering what to do with them! This is perfect.

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