This is my first post since the blog is online. And I have to share with you how things went. During this summer, I decided I have to do this. After a few tries and discussions with one of my cousins (which has IT knowledges), we started to put up the website. Unfortunately, soon we realized that the administration part which would follow once the blog is up and running, would be too complicated for my basic understanding of sites. Then, I tried an online blog platform. Neddless to say, another epic failure. My level of frustration grew high. So high that I decided I would give up. Then my husband stepped in and decided (for me) that I won't. Thank you. That's how, through recommendations, I started working with the current developer of zelidecious.com . From middle of July till middle of September, the process of creation, adjustments and testing was in full swing. When I tried the online blog platform, I bought through them the domain so, according to Internet practices, I can move my domain to another provider after 60 days. Around 20 of September, we started the process of moving the domain which ended on the 30, same month. That's when www.zelidecious.com entered the "holy" online world. Now, I have to tell you, my opinion was not asked. The developer, Alin to be precise, decided to publish the blog. And I hate he did that. But I thank you, Alin, because if you hadn't  done that, not even Christmas 2022 would have seen my blog online. I would have kept it into testing mode for a long time because of my unnecessary fear.

This beeing said, I have to share with you, as my first online recipe, one of my favourite desserts in the world: the cloud-bite mini Pavlova. People usually fear of making at home this brilliant sweet, but you need only 2 things: the recipe below and a looot of patience. Believe me, it's worth it! So, if you're looking for an outstanding end of a meal, a way to impress guests or simply indulge in a small bite of happiness, try my Mini berry Pavlova with mascarpone cream. Don't forget to share with me your Pavlova baking experience through Instagram, Facebook, Twitter or just by sending an e-mail at contact@zelidecious.com . Enjoy!

Ingredients for 6 (around 12 to 14 mini Pavlovas):

For the meringue:

• 4 egg whites
• 200 gr. powder sugar
• 1/4 tsp. salt

For the mascarpone cream:

• 250 gr. mascarpone
• 100 gr. cream
• 25 gr. powder sugar
• 1/2 tsp vanilla powder

Favourite berries to top.

Method:

1. On a baking tray, lay a sheet of greaseproof paper. Draw around 12 to 14 small circles with a pencil (6-8 cm diameter). The circles should cover a Pavlova you would eat in 3-4 bites.
2. In a large bowl, put the egg withes and salt and beat with a hand mixer until you have stiff peaks (the eggs should not slide if you turn the bowl). Start beating the eggs on low speed and after a few seconds, turn mixer on high.
3. Add half of the sugar and continue mixing until is incorporated.
4. Add the other half of powder sugar and gently mix.
5. Put the meringue mix in a pipping bag (which has a round nozzle).
6. Start pipping the meringue by making the round base (following the traks you draw and should cover the entire round surface) and continue building 3 layers of round walls. Make sure you leave your inside empty so you can put the cream at the end. It should look like small baskets.
7. Heat your oven at 80'C and put the meringues inside for cooking for 3 hours. It is important that after 2 hours, you keep your eyes on the meringues so that they don't brown, they must remain white. 
8. Take out of the oven and leave them to cool completely (can be baked with 1 day before serving and kept at room temperature, uncovered).
9. For the mascarpone cream: using a hand mixer, combine the cream, mascarpone, sugar and vanilla.
10. Assemble the Mini Pavlovas: meringue, cream in the center and top with your favourite berries. 
11. Keep refrigerated until serving after you put the cream and enjoy in maximum 12 hours for perfect flavour and texture!