September last year I visited Italy for the first time. I spent three days in Trieste and met some great people there and tried their wonderful food. Sardoni impanati, gnocchi, homemade lasagne ai porcini and frittata, prosecco and gelato, ah Italian gelato. I could go on and on, but today I will go virtually to Italy again. We are celebrating Lab Noon’s first birthday and we are all invited! The funny thing is that after that trip when I got home, in my inbox Lab Noon’s blog address was waiting for me. Sara, a friend I met in Trieste has shared Lab Noon’s blog with me.
Dear Lab Noon happy birthday!!!
There will be some presents/give away, so go visit Lab Noon's blog and leave a comment (shipping available within Europe only).
Enjoy the party everyone and all these lovely cakes and blogs..
I am bringing these gorgeous and not difficult to make mini chocolate pavlovas with blueberries.
For six mini meringues
2 large egg whites
100 grams caster sugar
1 tablespoons cocoa powder (sieved)
1/2 teaspoon vinegar
20 grams dark chocolate (finely chopped)
For the topping
150 ml double cream
200 grams blueberries
Preheat the oven to 180°C and line a baking tray with baking paper.
Whisk the egg whites until they're holding firm peaks and add in the sugar, a spoonful at a time, still beating, until you've got snowy meringue. Sprinkle the cocoa, vinegar and chocolate and fold in to combine.
Draw 6 circles of approximately 9cm on baking sheet.
Spoon the meringue onto the baking paper into the circles, and spread and smooth to fill.
Put in the oven and immediately turn the temperature down to 140°C and bake for 40 minutes. Turn the oven off and leave them in the oven to cool. You can leave them in the oven until you decide to assemble them.
Whisk the cream and dollop it on top of the each meringue. Smooth it with the back of a spoon and place blueberries. Sprinkle grated chocolate on top and/or dust with cocoa powder.