lora is made completely from my own concept art.

To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Pavlova ~

Ingredients

For the meringue

1 1/2 teaspoons pure vanilla extract
2 teaspoons white vinegar
1 1/2 cups granulated sugar
1 1/2 tablespoons cornstarch
3/4 cup - 6 large egg whites, preferably room temperature
Pinch salt

For the topping

2 pints fresh or frozen berries
1/4 cup sugar
Whipped cream for topping

Instructions

Pour the vanilla extract and vinegar into a small cup.

In a large bowl whip the egg whites and salt, until soft peaks/trails start to become visible and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. Stir the cornstarch into the sugar in a small bowl then slowly and gradually sprinkling in the sugar-cornstarch mixture into egg whites.

Slowly pour in the vanilla/vinegar.

Whip until meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

On a baking sheet lined with parchment paper or a silicone liner, pipe or spoon the meringue into 8 to 10 large round mounds that are 3 inches wide. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

Place baking sheet in the 275°F oven. Reduce oven temperature to 250°F. Bake for 50 to 60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white (not tan-colored or cracked). The interiors should have a marshmallow-like consistency.

Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees and turn pan around.

Gently lift from the baking sheet and cool on a wire rack. The meringues will keep in a tightly sealed container or individually wrapped at room temperature for up to a week if your house is not humid.

If you want to make a berry sauce, heat the berries over medium heat in a medium saucepan with the sugar. Cook, stirring once or twice, for about 5 to 10 minutes, until the berries are jammy.

Remove from heat and let cool completely. If you make the sauce ahead of time, store it in the fridge.

Top with your favorite filling (lemon curd, raspberry or blueberry sauce, and/or freshly whipped cream) and serve.

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