Tag Archives: Fragole

A Picture A Day: May 1, 2015


This month I will be celebrating this beautiful season by publishing a picture a day of fresh ingredients….Let’s see what is going to happen! 🙂 Hopefully these pictures might inspire new recipes or simply give me an opportunity to interact with you, receiving advice and feedback, while I am building my photographic portfolio.

And you never know, I might continue with this project if I can manage with this daily task.

Mini Strawberry Pavlovas With Brown Sugar Meringues

Pavlovas are special desserts indeed! This recipe might seems quite complicated but, it’s actually very simple to make. You can prepare the meringues a few days earlier, or even buy ready-made ones​​, however, I recommend you use only fresh organic eggs and raw brown sugar to make them. Brown sugar meringues have a rich and fragrant flavour, which blends perfectly with the ingredients of  this delicious dessert.


Mini strawberry pavlovas with brown sugar meringues.


For 2 mini pavlovas (2 – 4 servings)

For the meringues

40 g (1.41 oz) egg white (1 egg white, large size)

80 g (2.82 oz) brown sugar

1 tablespoon of lemon juice

For the filling

1 small basket of strawberries (250 g, 8,81 oz)

250 ml (8.45 fl. oz) whipping cream

a pinch of cinnamon or cocoa powder, to taste

2 tablespoon ( not completely full) of honey, it must be liquid (1 spoon to add while whipping the cream and 1 spoon to use at the end of the recipe)

50 g (1.76 oz) toasted flaked almonds (optional)

a few mint leaves to garnish (optional)


1. Whip the egg white with lemon juice, adding sugar gradually towards the end of the whipping process.




2. Spread the raw meringue on an oven tray, previously lined with baking paper. Shape 2 flat and wide meringues (about 10 cm) with a spoon (in the photographs I’m making 4). Bake at 120 ° C (240 ° F) for 2 hours and 20 minutes. Turn off the oven and let the meringues cool.



4. Separately, whip the cream, adding 1 tablespoon (not full) of honey, when it’s almost done.


5. Wash, dry and cut the strawberries into slices. Pour the cream on the meringues and garnish with the fruit on top. Add a pinch of cinnamon (or cocoa powder) and finish garnishing with the almonds, some honey (1/2 spoon per meringues) and a few fresh mint leaves. Refrigerate until serving.


Mini pavlova di fragole con meringhe di zucchero di canna.


per le meringhe

Per 2-4 persone

40 g  di albumi

80 g di zucchero grezzo di canna

un cucchiaio di succo di limone

Per la farcitura

1 cestello piccolo di fragole (250 g)

250 ml di panna fresca da montare

un pizzico di cannella o di cacao ( a piacere)

2 cucchiai di miele, liquido (1 per addolcire la panna e 1 da aggiungere alla fine della preparazione)

50 g di mandorle a fette (facoltativo)

qualche foglia di menta per guarnire (facoltativo)


1. Montate a neve l’albume con il succo di limone, aggiungendo lo zucchero gradualmente ( meglio unire la maggior parte dello zucchero quando l’albume sarĂ  praticamente montato).

2. Usando un cucchiaio, stendete la meringa cruda su una teglia (ricoperta da un foglio di carta da forno) e formate 2 meringhe piatte e larghe (circa 10 cm). Infornate a 120° C per 2 ore e 20 minuti. Spegnete il forno e fate raffreddare.

3. A parte, montate a neve la panna, aggiungendo 1 cucchiaio di miele.

4. Lavate, asciugate e tagliate le fragole a spicchi.

5. Versate la panna sulle meringhe e guarnite con la frutta. Aggiungete un pizzico di cannella (o cacao) e poi guarnite con le mandorle, 1 cucchiaio di miele (1/2 per meringa) e qualche foglia di menta.