The classic combination of meringue and strawberries gets a new twist in this recipe. Pistachios and brown sugar add a depth of flavor to the meringue, rose water perfumes the whipped cream and mascarpone filling, and everything comes together to highlight the luscious taste of ripe strawberries. This recipe was originally inspired by Nigella Lawson's Gooey Chocolate Stack. Summer, and leftover ingredients from a recent tryst with kheer (Indian rice pudding) inspired this version. You can locate pistachios and rose water at any Indian or Middle-Eastern store; if not, I'm sure the combination of almonds and pure vanilla would be equally delightful. This delicious dessert also happens to be gluten-free. - Heena
I'm not sure what it is about spring but I go into quiche mode. I noticed the other day at Lovely Bakery that quiche was on the menu, so I decided to make one...
I still love my gluten free AP flour mix that I've been using for years, but I've started using a new corn free flour mix to test some of my recipes. For those
