I am honorary cook for my friend A's birthday tomorrow. This is my first time cooking for a group of people at an event I am not hosting so I am excited! Almost done with all the preps but the pavlova is giving me trouble. Arg. The first pavlova base collapsed too much and I am working on my second one. I am desperate to make this work because it is subbing for a cake. I looked for tips online before I made it but no luck here. Any tips please?
Pavlova is named after the Russian ballerina, Anna Pavlova, who was touring during the 1920s. Both New Zealand and Australia claim the creation of the pavlova but the first creator is unknown. It is a meringue base topped with fresh whipped cream and fresh fruit. The combinations are flexible and endless but I do really like beautiful, plump and deep berry-colored raspberries on it. So delicious to the eye and the mouth. This second one better make it or I'm drinking a beer and going to sleep.
Anyhow, for the rest of the menu I'm keeping it pretty casual. It's a lunch/barbeque deal so this is what I came up with:
Grilled Shrimp and Roasted Pasillo/Garlic Chip Quesadillas
Grilled Vege Sandwich with Ricotta & Sun-dried Tomatoes
Mixed Greens with Balsamic Onion, Toasted Walnuts & Gorgonzola
Pictures and update soon...