COOK: no cook recipe
SERVING: 4 people
AUTHOR: Matilde Vicenzi
4- 4 ½ oz. of meringue nests
4/5 cups of fresh cream
8 Amarettini d’Italia macaroons
8 springs of redcurrants
1 spoonful of bitter cocoa
Wash and dry the redcurrants. Whip the cream and mix in half of the Amarettini d’Italia macaroons.
Gently hollow out the meringue nests and fill them with cream and Amarettini biscuits mixture.
Sprinkle with cocoa, then garnish each mini pavlova with the redcurrant springs and
remaining Amarettini macaroons. Serve right away, or keep chilled until ready to eat.