Pavlova

We've been learning about Australia this week. I tried two times to make a pavlova meringue. The first time it came out much too flat. But the second time I used a recipe that had been altered to work at a high altitude, and we were all very pleased with the result! Here's a picture:

Now imagine that rosy beauty filled with whipped topping and covered with fresh berries, and that's what we had for dessert last night. Multiculturalism can be very tasty!