Fresh meringue was placed on an upside down oven-proof bowl and slow baked. Picture the dried meringue, minus the bowl, inverted on a footed, clear glass, cake plate filled with whipped heavy cream. Fresh raspberries and short slices of rhubarb poached in kirsch were scattered over the cream and lightly dusted with powdered sugar. Breath-taking beauty! Use a pie server to break it up and eat immediately. I wish. The name of the magazine it was torn from isn't on the page with the picture, nor is the recipe. But I think I could duplicate it.
I have an oven-proof bowl. The beaters are in the drawer, but where is the mixer to propel them. Must be in storage. Rhubarb isn't in season, yet, and I don't have kirsch. I'll just feast my eyes.
If you have a recipe for this Pavlova, please speak up.
2011 Red Convertible Travel Series