Suspiro, a How-To Guide on Italian Meringue

The E-book 'Suspiro' is now available in English! 

In English, 'Suspiro' translates to 'sigh,' but for Dominicans, it refers to the delectable Dominican frosting we adore and use on our beloved Dominican cakes that you absolutely love. 

Within the pages of this eBook, I have included all the information, advice, and answers to the frequently asked questions I receive from my readers about successfully preparing Italian meringue. Drawing from my own experience with this recipe, I have strived to make it as comprehensive as possible. The only thing left to sigh about is that you won't be able to taste the frosting until you make it!

BUY NOW 

Thank you for your support,
Mari

Pavlova, Tropical Pavlova

En Español

Have you ever had the opportunity of enjoying a pavlova? What do you like the most of it? Last week I made personal size tropical pavlovas, topped with pineapple, papaya, melon, and sprinkled with coconut flakes. These fruits are easily found in the Dominican Republic, and since I already had them at home, I was glad to have found the perfect luxuriating way of eating these fruits. What I like the most is the combination of the cream and crispiness of the meringue... totally scrumptious and worth trying!

Pavlova originated in New Zealand and is consumed in both, Australia and its home country. It consists of a bowl shaped and cake like French meringue, that after it's baked is filled with whipped cream or creme fraiche and topped with soft fruits.

Did you know? This dessert was named in honor of the Russian ballerina, Anna Pavlova, during her New Zealand tour in 1926.

Lemon Almond Cake

This is an excellent airy lemon cake ideal for citrus and almond lovers. It has a very soft texture, perfect for one layer cake or a multi- layered cake. This is the recipe I used for the ombré cake post that I shared last week. What I like about this lemon cake is that it is very versatile when it comes to serving. You could frost it or cover it with a light lemon glaze. The almonds