巴黎餐厅La Meringaie的糕点厨师重新定义了奶油水果蛋白饼（pavlova）这种甜点，该甜点首创于20世纪20年代，为了向当时在澳大利亚和新西兰巡回演出的俄罗斯**芭蕾舞女演员安娜•帕夫洛娃（Anna Pavlova）致敬。书中的每一种诱人的奶油水果蛋白饼（pavlova）——都以18世纪女性的名字命名，再现了以爱酥皮而闻名的玛丽•安托瓦内特（Marie Antoinette）的时代——为这种甜点增添了一种美味可口的当代魅力。此外，五位法国**糕点厨师设计了美味的蛋白酥食谱供您享用，每一种食谱的制作和分享都是一种乐趣。

The luscious, fruit-and-cream-filled glory of the pavlova

The pavlova: a crisp, melt-in-the-

mouth meringue spread with cream that is delicately flavored and whipped to magical lightness then topped with luscious fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Each tempting pavlova in this book—all named after 18th-

century women, evoking the era of Marie Antoinette, who was known to love meringue—

is a delectable contemporary take on this dessert. Plus, five top French pastry chefs have devised delicious meringue-

based recipes for your enjoyment, each one a joy to make and share.