Goodies By Anna

The Best Chocolate Tart

 

After watching this tart being made on America's Test Kitchen I knew I would eventually get around to trying it out myself. This is a rich and decadent chocolate dream with bittersweet chocolate in the filling and the glaze.

 

 

 

The almond crust is a crisp counterpart to the creamy rich chocolate filling making this a simple and elegant dessert. This tart takes two day to complete so it is a little time consuming but if you love a really delicious chocolate dessert it's totally worth the effort. Here is how you can make your own.

You can find the entire recipe here. Spray a 9" tart pan with Pam and set aside.

Crust: Beat the yolk and cream together in small bowl. Set aside. In the bowl of a food processor finely grind the almonds and sugar, around 15 to 20 seconds. Add the flour and salt and pulse to combine. Scatter the cold butter pieces over the flour and pulse until the mixture resembles coarse meal. With the processor running add the egg mixture and process until a dough ball forms. At this point I deviated from the recipe and rolled out the dough between two pieces of plastic wrap until I got a ten inch round. Then I refrigerated the round dough until slightly firm, around 30 minutes.

 

 

 

When the dough was finished chilling I removed one piece of the plastic wrap and carefully worked the dough into the tart pan. I used a 1 cup measure to press the dough evenly and firmly into the bottom of the pan and up the sides. Lastly I rolled my rolling pin over the top of the pan to cut off the excess dough and removed the top layer of plastic wrap. Once dough is in the pan freeze for 30 minutes.

 

 

 

Preheat oven to 375 degrees. When dough has finished chilling, spray a length of aluminum foil with Pam and press into the bottom and up the sides of the tart. Fill with pie weights or 2 cups of loose change. Bake crust for 25 minutes. Remove pie weights and aluminum foil and continue baking for 8-10 minutes or until dark golden brown. If top of edges are getting too dark cover with aluminum foil strips. Let cool completely before filling.

 

 

Filling: Preheat oven to 250 degrees. Beat the two eggs then press them thru a fine sieve. Set aside. Place chocolate in a large heat proof bowl. Set aside. In a small saucepan simmer the cream, espresso powder and salt. Pour over chocolate and let set for 5 minutes then begin to gently whisk the mixture until combined. An this point I added a splash of vanilla extract for a little extra flavor.

 

 

 

Whisk in the butter until incorporated. Whisk in the strained eggs until mixture is smooth and glossy. Pour into cooled tart crust and shake gently to distribute evenly. Bake for 30 to 35 minutes or until just set. Le cool on wire rack then transfer to fridge, uncovered, to chill overnight.

 

Glaze: Remove tart from fridge 30 minutes before glazing. In a small sauce pan bring cream and corn syrup to a simmer. Remove from heat , add chocolate and cover. Let stand for 5 minutes then whisk gently until smooth then whisk in the hot water until shiny and pourable. Working quickly, pour glaze onto center of the tart and quickly tilt tart to evenly distribute glaze. Let cool one hour before serving.

 

 

 

Chocolate Curls:

Place 3 ounces of chocolate and 1 Tablespoon of shortening in a microwaveable bowl and cook for 30 second intervals, mixing each time, until melted and smooth.

Pour chocolate on the smooth back of a metal cookie sheet and spread thinly and evenly with a spatula. Place sheet in freezer for 30 seconds to one minute or until you can barely see a fingerprint when you press down on the chocolate.

Remove from freezer and using a sharp edged spatula scrape the chocolate into curls. Place curls on another sheet and freeze until ready to use.

 

Coconut Rum Marshmallows

 

After looking at a few gourmet marshmallow sites I decided to try my hand at making some fancy marshmallows! I came up with these Coconut Rum Marshmallows dipped in bittersweet chocolate and rolled in toasted coconut. I used Bacardi Light Rum and some coconut extract in the marshmallows to give them a tropical taste. The bittersweet chocolate held the toasted crunchy flaked coconut that contrasted nicely with the soft, pillowy marshmallow. Here is how you can make your own.

 

 

You can find the basic recipe here. You will also need some rum or rum extract and coconut extract. I used a 9 x 9 baking pan and cut them into 36 pieces: 6 across and 6 down. If you want to dip your marshmallow you will need some bittersweet chocolate and some flaked coconut.

 

Some basic ingredients to flavor these marshmallows.

Start by lining your baking pan with parchment paper and dusting with powdered sugar. Set aside. In the bowl an electric mixer fitted with the whisk attachment combine the gelatin with 1/2 cup of cold water and let sit while you make the hot syrup.

Marshmallow in pan.

In a small sauce pan combine the sugar, corn syrup, salt and 1/2 cup water and cook until sugar dissolves. Turn heat up high and cook until the syrup reaches 240-245  on a digital thermometer. Remove syrup from heat and carefully pour into the dissolved gelatin with the mixer on low. Turn the mixer up to high and whip until nice and thick, around 10-15 minutes. Just before the marshmallow is finished whipping mix in 1 Tablespoon of light rum and 1 Tablespoon vanilla extract and 1/2 teaspoon coconut extract. With a silicon spatula sprayed with Pam, scoop the marshmallow into the prepared pan and smooth the top. Dust with more powdered sugar and let dry overnight before cutting.

 

 

Cutting marshmallows.

Toast a few cups of flaked coconut and set aside. Using an Pam sprayed pizza wheel or dough bench cut the marshmallow into six even strips then cut the strips into six even squares. Dust with more powdered sugar. In a small microwaveable bowl (I used a pyrex measuring cup) melt the bittersweet chocolate at 1 minute intervals making sure to stir well each time.

 

 

Dipping marshmallows into chocolate and toasted coconut.

When chocolate is melted dip each marshmallow into chocolate and then coat in toasted coconut. Set on parchment paper or a pan lined with a Silpat. Let chocolate dry completely before storing in an air tight container.

Lemon Polenta Cake

 

This simple Lemon Polenta Cake from Nigella Lawson is definitely a european take on dessert. The polenta (a coarse form of cornmeal) creates an almost gritty like texture to this lemony moist cake. The lemon syrup drizzled over the warm cake provides added flavor, moisture and sweetness.

 

 

 

For a topping I blended up a simple strawberry coulis made from fresh strawberries, a little sugar and lemoncello liqueur. This rustic style dessert is very different from fluffy, fine crumbed traditional american cakes. If you prefer a less gritty texture you can substitute plain corn meal for the polenta. Here is how you can make your own.

 

 

 

You can find the entire recipe here. Line a 9" springform pan with parchment and spray with Pam. Set aside. Preheat oven. to 350 degrees.

 

Cornmeal on the left and polent on the right. The cornmeal has much finer, smaller grains than the polenta.

In a medium bowl whisk together the finely ground almonds (I ground whole almonds in a food processor), polenta and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until fluffy.

 

 

 

Beat in some of the polenta mixture followed by one egg, then alternate dry ingredients with eggs, beating the entire time. Beat in the lemon zest (I added 1 tsp. lemon extract). Transfer batter to prepared pan and smooth with offset spatula. Bake for 30-40 minutes or until cake begins to pull back from the sides of the pan. Remove from oven but leave cake in pan.

 

 

 

In a small sauce pan heat up the lemon juice and powdered sugar until completely combined and the sugar has dissolved. Poke holes in cake with toothpick and spoon syrup over warm cake. Let cake cool completely before removing from pan.

 

 

 

Strawberry Coulis:

2 cups strawberries, hulled and cut in quarters
1/4 cup water or lemoncello liqueur
3 Tablespoons sugar
1 Tablespoon lemon juice

Blend all ingredients in blender until smooth. Strain out seeds and chill coulis until cold. Spoon chilled coulis over Lemon Polenta Cake slices.

Spicy Brownies

 

Everyone loves a good chocolate brownie but these Spicy Brownies from the Baked Elements Cookbook take it to a whole other level! The spice in these brownies comes from a trifecta of ancho chile powder (I opted for cayenne powder = more of a kick), cinnamon and ginger. Each spice brings its own special heat and the combination with the rich, dense chocolate brownie creates an adult brownie dream. I choose cayenne because ancho chile powder has a much milder, more of a smokey flavor than actual heat and I like to dial up the pow factor when using a sweet, rich batter like brownies. The cayenne really hit the spot, not too spicy but just a bit of a kick at the end. However, if you want a much milder heat go with the ancho chile powder. I used already ground cinnamon because that's what I had on hand but for the ginger I used some Gourmet Garden Ginger. This ginger is found in the herb and salad section of the grocery store and is a convenient squeeze tube of ginger that tastes just like you made freshly grated without the mess and the sometimes stringy pieces that can accompany freshly grated.

 

 

 

This ginger also incorporated well into the batter, distributing evenly throughout the brownie. When preparing the eggs for the recipe I lightly beat them together then strained them thru a sieve to make sure there were no stringy chalazae pieces. Because the batter is mixed by hand sometimes the eggs are not completely dissolved into the brownie but this method alleviates the problem creating a silky smooth batter. The rich, dense deep chocolate and spicy flavor of these moist brownies really rounds out and becomes better the day after they are baked... if you can wait that long! Here is how you can make your own.

 

 

You can find the entire recipe here. Line a 9" x13" baking pan with parchment and spray with Pam. Set aside. Preheat oven to 350 degrees.

In a medium bowl whisk together the flour, sifted cocoa powder (I always sift cocoa powder to remove any lumps), chile powder (I used 1/4 tsp. cayenne powder instead), cinnamon, salt and ginger. Set aside. In a small bowl whisk together the granulated sugar and brown sugar until combined. Set aside.

 

 

Place the chopped chocolate and cubed butter into the bowl of a double boiler and stir occasionally until the butter and chocolate are smooth and melted. Turn off heat and whisk the sugars into the chocolate. Let mixture cool to room temperature before adding eggs.

 

When mixture is room temperature, gently whisk in approximately 3 of the eggs into the chocolate mixture until just combined. Whisk in the remaining eggs until just combined. Sprinkle the flour mixture over the chocolate and fold together using a spatula until there are just trace amounts of flour visible.

 

Do not over mix or brownies will be more cakey than dense and moist. Pour batter into prepared pan, smoothing the top with a spatula. Bake for 30 minutes, rotating pan half way thru baking time. Bake until a toothpick comes out with a few moist crumbs attached.

 

 

Mine baked for 35 minutes. Do not over bake brownies, better to error on the undone side. Transfer pan to wire rack and let brownies cool completely before cutting, overnight is best. I cut large squares: 4 across and 3 down. These are fabulous served with a large glass of ice cold milk.

Bite Sized Peanut Butter Pies with Chocolate Crust

 

I love anything bite sized, especially bite sized desserts because they always look so cute and are less filling at the end of a big meal. When I saw these Bite Sized Peanut Butter Pies with Chocolate Crust I had to make them: peanut butter and chocolate are a dessert heaven! The base of these mini pies is a delectable chocolate dough cut out in the shape of a flower then pressed into a mini muffin pan to create little pie crusts that house the creamy rich peanut butter filling.

 

 

 

The recipe calls for Cool Whip in the filling but I used real whipped cream instead. To top off the little pies I used chopped dry roasted peanuts and a sprinkle of sea salt with a dark bittersweet chocolate drizzle. Sweet and Salty, Chocolate and Peanut Butter: oh ya... here is how you can make your own.

You can find the entire recipe here. You will need an ungreased mini muffin pan to create the little chocolate crusts.

 

 

Crust: In a food processor pulse together the flour, sifted cocoa powder (I always sift cocoa powder as there are often little hard lumps that don't dissolve when baked), sugar and salt. Add the chilled butter and Crisco (I used Butter Flavor Crisco For Baking), pulsing until the mixture resembles coarse crumbs. Pulse in the egg yolks and then the iced coffee, a Tablespoon at a time, until a dough ball starts to form. You might not use all the coffee. When the dough comes together divide it into two flat discs, cover in plastic wrap and chill for at least 30 minutes before rolling.

 

When the dough is chilled preheat the oven to 350 degrees. Roll out the dough until it is 1/8" thick. I roll my dough between two pieces of plastic wrap or parchment paper as this avoids having to use extra flour when rolling. At this point I like to freeze the rolled dough until it is stiff. This makes it much easier to cut out with the cookie cutter. Use a 3" wide flower cookie cutter to cut out the shapes. Press the flowers into the ungreased mini muffin pan and lightly prick the shell with a toothpick. Bake the shells for around 15 minutes, or until crisp. Allow the mini pie shells to cool completely in the pan before removing so that the shells keep their shape.

 

Filling: Beat the peanut butter with the cream cheese and vanilla until smooth. Beat in the powdered sugar until smooth. Fold in the whipped cream (or Cool Whip if you are using) until combined. Transfer filling into a piping bag with a round tip and pipe into the cooled pie shells.

 

Topping: Melt chocolate chips (I used chopped bittersweet chocolate) and shortening (I used a teaspoon of vegetable oil) in the microwave until smooth. Allow mixture to cool slightly then drizzle over filled pies. Top with a sprinkle of sea salt and chopped peanuts.

 

 

Easy Microwave Lemon Curd

 

I love a sweet-tart creamy lemon curd! There is nothing better on scones or muffins or just eaten with a spoon. The only problem with homemade lemon curd is the constant, endless stirring over the stove... well this Easy Microwave Lemon Curd is a great way to get a delicious lemon curd in a fraction of the time. I have found that the key to this recipe is to incorporate lemon zest (there is so much flavor in the zest!) with the sugar in the food processor until completely combined and finely ground. Then add the lemon juice, sugar (I cut the amount down to 3/4 cup because I used mostly Meyer Lemons that are less tart than regular lemons), melted butter and eggs. Pulse all this together until completely combined and emulsified. Microwave the mixture at 1 minute intervals or until the temperature reads 187 degrees on a digital thermometer. My curd cooked in exactly 3 minutes. To create a truly smooth creamy curd, strain the warm mixture before transferring to a storage contain for chilling. This curd will be a smooth, slightly runny consistency. If you prefer a thicker curd, substitute the 2 large eggs for 3 egg yolks only. Here is how you can make your own.

 

 

You can find the entire recipe here. I followed the recipe as given with a few changes. Before juicing the lemons, zest them into a small bowl and set aside. Next, juice the lemons until you have 1 cup fresh juice. I like to strain the lemon juice before incorporating into the curd. This gets out any stray pulp or little seeds.

 

 

In the bowl of a food processor, pulse together the sugar and lemon zest until completely combined and finely ground. Add the lemon juice, sugar (I used 3/4 cup of sugar), melted butter and eggs. Pulse together until completely combined and emulsified. Pour into a large microwave safe bowl and microwave on high for 1 minute increments, removing from the oven and stirring to combine after each minute. When the curd start to thicken and coats the back of a spoon it's probably done. Test the temperature, if it reads 187 degrees you are finished! This took me 3 minutes to cook.

Stir the finished curd and pour thru a strainer into a storage container to chill thoroughly before using. Will keep in fridge for 3 weeks and in the freezer for a few months.

Homemade Marshmallow Easter Eggs

 

I've made various versions of marshmallow Easter treats over the years and this year I decided to try Marshmallow Easter Eggs. I got the idea from the Bouchon Bakery Cookbook but that recipe for marshmallow is a little to complicated and calls for some hard to find ingredients like gelatin leaves... so i decided to use my trusty Ina Garten marshmallow recipe and go from there. To make these eggs you will need some plastic pull apart eggs that are easily found this time of year.

 

 

 

I used the ones that are "real egg" sized. Also, prepare to get messy! Getting the gooey marshmallow into a piping bag then piping it into the plastic eggs then closing the eggs is a super sticky endeavor! Once you get that part done the rest is easy: let the marshmallow set up for a few hours or overnight then roll in colored sanding sugars. Here is how you can make your own.

 

 

 

You can find the marshmallow recipe that I used here. Start by opening up and washing all the plastic eggs then spray the insides with Pam. Set aside. Spray the inside of a large piping bag fitted with a large round tip with Pam. Set aside.

 

Ingredients: I used Vanilla Bean Crush and Fiori di Sicilia to flavor the marshmallow.

Marshmallow: In the bowl of an electric mixer fitted with the whisk attachment, combine the gelatin and 1/2 cup of cold water. Let sit while you make the sugar syrup. In a small sauce pan combine the sugar, corn syrup, salt and 1/2 cup of water and cook over medium heat until the sugar dissolves. Turn the heat up to high and cook the mixture until it reaches 240 on a digital thermometer. Remove from heat. With the mixer on low, slowly pour the hot syrup down the sides of the mixer and mix until the gelatin dissolves. Mix in the vanilla ( I also used Fiori Di Sicilia an orange/vanilla flavoring). Turn the mixer up to high and beat for around 15 minutes, until very thick and smooth.

 

 

Filling plastic eggs: MESSY!

Let the mixture cool slightly, then spray a silicon spatula with Pam and scoop the marshmallow into the piping bag. Try to keep the tip tucked under so the marshmallow doesnt squirt out, until all the marshmallow is in the bag. Quickly fill to the brim each cavity of the plastic eggs with the marshmallow. Fit the pieces together, wiping off the excess marshmallow, then set aside. Repeat with all the plastic eggs. Let the marshmallow eggs set up for several hour or overnight.

 

Filled plastic eggs, closed and cleaned up a little!

Sugar Coating: When the marshmallow has finished setting up, carefully pull the plastic egg apart, the marshmallow egg should easily come out with a little pull. Fill some dishes with colored sanding sugar and coat all sides of the marshmallow eggs. Store the marshmallow eggs in an airtight container at room temperature.

Bouchon Bakery Wild Blueberry Muffins

 

Blueberry muffins are all time favorites and apparently they are a favorite of Thomas Keller who owns the Bouchon Bakery in Yountiville California. Bouchon Bakery is really cute with lots of delicious baked goods but the lines to get into the place wrap around the block! Since I have the Bouchon Bakery Cookbook I decided to forgo the lines and make my own. It is important to note that you should really use wild blueberries in these muffins as their little size ensure that there will be blueberry in every bite.

 

 

These jumbo muffins are the perfect breakfast treat with their juicy blueberries and almond streusel topping. The recipe calls for 72 grams of eggs or 1/4 cup plus 1 1/2 teaspoon of eggs – this basically is a little over one large egg. So if you don't want to weigh out your eggs I think you will be okay with just using one. If you are weighing the eggs then beat them together (I used two eggs), strain them then weigh them for the recipe. You will have a little egg leftover. This batter needs to rest overnight allowing the flour to hydrate before baking. This process results in a very moist muffin with an enhanced flavor and better crumb. Here is how you can make your own.

You can find the entire recipe here.

 

Streusel

Streusel: In a small bowl combine the all purpose flour, almond flour, sugar and salt. Add the butter, mixing into the flour with your fingertips. Place in fridge.

Blueberries: In a small bowl, toss the wild blueberries with 1 Tablespoon of all purpose flour and place in freezer.

Batter: Place remaining 1/2 cup plus 2 Tablespoons of all purpose flour into a medium bowl and whisk in the cake flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer fitter with the paddle attachment beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Mix in the molasses and honey until incorporated. Mix in the eggs and vanilla paste until incorporated. Add half the flour mixture and mix for 15 seconds. Add half the buttermilk and mix for 15 seconds. Repeat with the remaining flour mixture followed by the remaining buttermilk. Transfer batter into a covered container and keep in the fridge overnight.

 

Assembly: In the morning, set out the batter on the counter so it can come to room temperature. Preheat oven to 425 degrees. Place muffin papers into tin and spray with Pam. Set aside.

When the batter is softened, mix in the frozen blueberries/flour mixture. Spoon the batter evenly between the the six cups. Top each muffin with 3 Tablespoons of the chilled streusel mixture. Place pan into oven then lower the temperature to 325 degrees and bake for 36 to 40 minutes. Cool completely before serving.

 

 

Carribean Rum Cake

 

This Caribbean Rum Cake is moist, delicious and soaked in a whole lotta rum! The tender yellow cake base is infused with rum in the batter as well as soaking in a tasty buttery rum syrup after baking. I had trouble getting this cake out of the pan. The "top" of the cake stuck so my dad pried it out with a spatula and we kind of fit it back on top. The cake still tastes really good in spite of this hiccup, however if I make this again I will not coat the pan with the nut flour because I think that may be why the cake stuck. If you like a really moist rich cake with the tropical flavor of rum, here is how you can make your own.

 

You can find the entire recipe here. Start by spraying a 10 to 12 cup bundt pan with Pam then sprinkle in the pecan flour (I used hazelnut flour) and turn the pan to coat evenly. If you don't want to risk your cake sticking to the pan, just spray the pan well with Pam for Baking. Set aside. Preheat the oven to 325 degrees.

 

Rum Cake: Place all the cake ingredients except for the rum and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes, making sure to scrape down the bowl after one minute. Add the rum and vanilla to the batter and mix for another minute. Pour the batter evenly into the prepared pan and bake for 50 to 60 minutes. When done the cake will begin to pull away from the sides of the pan and the top with be a nice golden brown.You can also insert a skewer into the center of the cake. If it comes out clean the cake is done.

Leave the cake to cool while you make the rum syrup.

Rum Syrup: In a medium saucepan combine the butter, water, sugar and rum. Bring to a boil then reduce to simmer and cook until slightly thickened, around 5 to 8 minutes. Remove from heat and stir in vanilla.

 

 

 

Pour the syrup over the cake, around 1/4 cup at a time, allowing the syrup to soak into the cake before adding more. Repeat until all the syrup has soaked into the cake. I used a long wooden skewer to poke holes all over the cake to allow the syrup to absorb a little faster.

 

 

 

Cover the pan with plastic wrap and let sit over night before serving. When ready to serve, loosen the edges of the cake from the pan and invert onto a serving platter. Dust the top of the cake with powdered sugar just before serving.

Mixed Berry Pavlova

 

Today I am sharing this really simple and delicious recipe for a Mixed Berry Pavlova that I came across in Women's Health Magazine. This dessert is so light and luscious, not heavy or packed with calories. The pavlova is made from beaten egg whites mixed with sugar, salt and cream of tarter. The resulting meringue is spread into a seven inch circle with an indentation in the center so that it resembles a shallow bowl.

 

 

 

After the meringue is baked in a low oven for a long period of time it is cooled then topped with freshly whipped cream to which I added a bit of Grand Marnier Liqueur and a mixture of fresh berries to which I also added a teaspoon or two of Grand Marnier Liqueur. The meringue bakes up crisp on the outside and soft on the inside with a light toasted marshmallow-type flavor. The fresh berries and whipped cream add the crowning touch with the Grand Marnier lending a subtle orange flavor that helps to balance out the sweetness of the meringue. I purposely used very little sugar in the berries and the whipped cream as the meringue is plenty sweet by itself. Here is how you can make your own.

 

 

I couldn't find the recipe anywhere online so I will provide it for you here:

Mixed Berry Pavlova (adapted from the Women's Health Magazine)

4 large egg whites at room temperature
1/8 tsp salt
1/4 tsp cream of tarter
1 cup superfine sugar or granulated sugar that has been run through a food processor

2 cups mixed fresh black berries, raspberry and quartered strawberries
1 Tbls. Grand Marnier Liqueur (if desired)
1 tsp. sugar

3/4 cup whipping cream
2 Tbls. Grand Marnier Liqueur  or 1 tsp. vanilla extract (if desired)
2 Tbls. powdered sugar

Preheat to oven to 250 degrees. With a pencil draw a 7 inch circle on a piece of parchment paper. Place the paper pencil side down on a baking sheet. Set aside.

Pavlova: In the bowl of an electric mixer fitted with the whisk attachment, whisk together the room temperature egg whites, salt and cream of tarter until firm. With mixer on medium high, stream in the sugar and continue whisking until stiff glossy peaks form.

 

Form meringue into 7 inch circle.

Spread the meringue on the prepared baking sheet within the 7 inch circle. Create an indentation in the center of the meringue to resemble a shallow bowl. Bake for 1 hour and 15 minutes until set and dry on the outside. Turn off the oven and leave the meringue inside until completely cool - approximately 1 hour. I kept the door to the oven closed but the recipe says keep the door slightly open.

 

Baked and cooled meringue ready for berries.

Berries: In a medium bowl gently toss the berries with 1 Tbls. Grand Marnier Liqueur and 1tsp. sugar. Set aside.

Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment whisk the whipping cream until soft peaks form. Whisk in the 2 Tbls. Grand Marnier Liqueur or 1 tsp. vanilla extract and 2 Tbls. powdered sugar. Whisk until firm. Don't over beat or you will end up with butter!

Assembly: Fill the cooled pavlova with the whipped cream and top with the berries

Tips for Serving: Use a serrated knife and cut forward into the pavlova for a little less broken, more complete slices. However, the nature of this dessert is to be a little messy so just go with it! It tastes great!