Mango Strawberry Pavlova

Most, if not all, of the blog posts I’ve read about pavlovas begin by mentioning that the origin of the dessert is fiercely debated. Some argue that the pavlova is a purely Australian dessert, named after visiting Russian ballerina Anna Pavlova, while others argue it originated in New Zealand.

Mango, strawberry, and passion fruit pavlova with a mint syrup and white chocolate decoration. Don't you just want to take a bite? Stop dreaming! Click to get the recipe.

I have found that the former is the generally agreed upon introduction to a post about pavlova. I hope it caught your attention like you never imagined a post about pavlova could.

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Vanilla Cake

Well, I’m back! I finally finished my exams and applied to university so now I’m free to share some delicious recipes. I baked a cake to celebrate the fact that I finished. Below is the cake.

Fluffy vanilla cake frosted with whipped cream and topped with fresh raspberries. Click for the recipe!

I think I need to work on my introductions. Anyhow, this cake is pretty good at doing cake things. It’s moist, which is good, and it’s fluffy, which is also good. I mean, can you ever have too much fluffy? The cake, however, does not do people things very well.

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Salted Caramels

For a while I couldn’t understand why people put salt on sweets. I was confident that dessert was meant to be sweet, and salt would just ruin the luxurious, tooth-decaying experience.

Homemade salted caramels. Make your own--click to get the recipe!

I was wrong. Salt is able to offset the sweetness of desserts while also giving them a kick. Salt can really turn up the flavour. In fact, salt can actually help make your teeth decay faster! Salt really does make sweet desserts better. Especially desserts made almost completely our of sugar, like caramel.

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