Australia meets Vienna:
An expertly baked Pavlova meringue cake
with a whipped cream and berries topping,
served with a Großen Braunen,
a double espresso with a shot of milk
Served today at the Daniel Bakery
of the Daniel Design Hotel
Landstrasser Gürtel
3rd District
Images and Text © by Merisi
I ate my very first pavlova (baked by a friend of mine) two years ago. This looks a little different but very delicious.
ReplyDeleteI am definitely tempted.
ReplyDeleteHello Marisa, you are always tempting us, with very tasty cakes and fab cafes :-)
ReplyDeleteThank you so much for your lovely comment on my blog today, I had to do the post, as it is a very difficult illness to deal with and very hard too talk about and it is another step forward for me, take care Anne x
YUM!
ReplyDeleteI'd probably prefer chocolate but I'd eat this too!
ReplyDeleteHow is it possible to get a sugar high from a PHOTOGRAPH? *clunk*
ReplyDeleteAustralian, Austrian - the difference is just to letters "al". I would add another "l" to that difference and eat it ALL :-).
ReplyDeleteOf course the New Zealanders will argue that the Pavlova originated in their country!
ReplyDeleteYes, tempt me!
ReplyDeleteYum yum
ReplyDeleteI miss yr big pics..can't dive into it...
The pavlova is gorgeous! The first time I had this dessert was in New Zealand. What a treat it was! Your photo brings back memories of that special day.
ReplyDeleteWow. I've never heard of it before but now I'm pretty sure I must try one.
ReplyDelete