November 21, 2012
Photo by Tara Striano
This recipe is an adaptation of the pastel ruso. Instead of a dry meringue, I've opted for a chewy pavlova-like version. The butter between the layers is an approximation of the original: softened butter is whipped with an egg yolk and confectioners' sugar, then spread generously between the layers. The result: a light, crisp, chewy meringue with inexplicably creamy, lightly sweetened swirls of butter.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and
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