Postre chajá was created by the owner of a family restaurant in Uruguay. He called his meringue-based dessert 'chajá' after an indigenous bird of the same name, whose fluffy white neck and head plumage reminded him of the meringue. The ability to spot the resemblance seems to be unique to the cake's creator.
These indulgent chocolate scrolls are studded with crunchy pecans and sweet raisins, using the same basic mixture for our hot cross buns recipe. The addition of melted chocolate puts a fun twist on this Easter classic.
Translated literally, "crème brûlée" simply means "burned cream". And while that might be technically what's happening, we can't help but think this humble dessert benefited greatly from having a name with a little French flair.
Perfect your pavlova with this classic pavlova recipe from the Australian Women's Weekly - a spongy marshmallow centre with cracking good meringue shell, piled high with cream and delicious summer fruits.