Easy Pavlova Recipes

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EASY MINI PAVLOVAS



Easy Mini Pavlovas image

Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h45m

Yield Makes 12

Number Of Ingredients 10

4 large egg whites, room temperature
Kosher salt
1 1/4 cups granulated sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
2 tablespoon confectioners' sugar
1 pint blueberries
Zest of 1 lemon

Steps:

  • Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
  • Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
  • Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

THE BEST PAVLOVA



The Best Pavlova image

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

Provided by Virginia

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 12

Number Of Ingredients 8

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ¼ cups heavy whipping cream
½ cup confectioners' sugar
1 pint fresh strawberries

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
  • In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
  • Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  • Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  • In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 g

PAVLOVA



Pavlova image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
1 1/4 cups heavy cream
2 tablespoons light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Steps:

  • Preheat oven to 350 degrees.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
  • Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

MIXED BERRY PAVLOVA



Mixed Berry Pavlova image

Provided by Ina Garten

Categories     dessert

Time 2h37m

Yield 6 servings

Number Of Ingredients 18

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Steps:

  • Preheat the oven to 180 degrees F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
  • Sweetened Whipped Cream:
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • Yield: 1 cup
  • Triple Raspberry Sauce:
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
  • Yield: 2 cups

PAVLOVA



Pavlova image

This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream, whipped
10 passion fruits, for serving (optional)
4 bananas, for serving (optional)
Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
  • Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
  • Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

EASY PAVLOVA



Easy Pavlova image

This is an elegant dessert with a fluffy meringue that's filled with whipped cream and fresh fruit. Recipe found on the internet and was submitted by Rosina. Posting for ZWT 8.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

Steps:

  • Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoons at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volumn and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Cool on a wire rack.
  • In a small bowl beat heavy cream until stiff peaks form (add sugar if desired); set aside. Remove the paper and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with kiwi fruit slices.

PAVLOVA



Pavlova image

This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 16

MERINGUE:
4 large egg whites, room temperature
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
CREAM LAYER:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4 cup sugar
1/4 cup water
1-1/2 teaspoons cornstarch

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.

Nutrition Facts :

EASY PAVLOVA



Easy Pavlova image

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h

Yield 8

Number Of Ingredients 7

4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Cool on a wire rack.
  • In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g

EASY PAVLOVA



Easy Pavlova image

A New Zealand dessert that is all the rage at the All Recipes site. "To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites." Could make meringue day before but don't topped with whipped cream and fruit until serving.

Provided by WiGal

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 cup lemon curd, chilled
6 kiwi, peeled and sliced or 6 fruit, of your choice

Steps:

  • Pre-heat oven to 300 degrees F (150 degrees C).
  • Line a baking sheet with parchment paper.
  • Draw a 9 inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry.
  • Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
  • Beat until thick and glossy.
  • Overbeaten egg whites lose volume and deflate when folded into other ingredients.
  • Be absolutely sure not a particle of grease or egg yolk gets into the whites.
  • Gently fold in vanilla extract, lemon juice and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper.
  • Working from the center, spread mixture toward the outside edge, building edge slightly.
  • This should leave a slight depression in the center.
  • Bake for 1 hour; cool on a wire rack.
  • Let cool completely before next phase.
  • Remove the paper, and place meringue on a flat serving plate.
  • Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
  • Gently fold lemon curd into whipped cream.
  • Pile center of the meringue with whipped cream.
  • Top whipped cream with kiwifruit slices OR fruit of your choice.

Nutrition Facts : Calories 377.4, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 52, Carbohydrate 42.9, Fiber 1.6, Sugar 37.7, Protein 3.6

PERFECT PAVLOVA



Perfect pavlova image

Make one of the most iconic summer desserts - pavlova. This recipe boasts a crisp, white shell and marshmallowy centre. It's perfect for al fresco dining

Provided by Cassie Best

Categories     Dessert

Time 1h45m

Yield Serves 10-12

Number Of Ingredients 5

½ lemon , juiced (reserve the other half
6 large egg whites
350g caster sugar
2 tsp cornflour
1 tsp vanilla extract

Steps:

  • Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
  • Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
  • Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
  • When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova

Nutrition Facts : Calories 127 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium

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2021-10-26 Our pavlova recipe uses 7 egg whites, which weigh 7.8 oz (221 – 225 g). 7.8 oz of egg whites in weight is about 225 ml. Each egg white needs about 50 – 55 g of caster sugar to make a stable meringue. The ratio I use is, for each 1.1 oz (30 – 32 g) of egg whites, use 1.7-1.9 oz (50 – …
From easyanddelish.com


SHEET PAN PAVLOVA WITH BERRIES AND MANGOES | REAL SIMPLE
Turn off oven and let meringue cool in oven for 2 hours. Remove from oven and let cool completely on baking sheet, about 15 minutes. Step 4. Stir together berries, mangoes, and remaining 3 tablespoons granulated sugar in a large bowl. Let stand, stirring often, until juicy, about 10 minutes. Step 5.
From realsimple.com


EASY PAVLOVA RECIPE - WIRL RECIPES - EASY PAVLOVA RECIPE
Try this giant berry covered pavlova because really, this is Christmas on a plate.⁠ We made an easy pavlova recipe topped with T2 Merry Berry Meringue infused cream and it’s worth every second in the kitchen! INGREDIENTS . 4 egg whites; 1 cup caster sugar; 1 tsp lemon juice; 2 tsp cornflour; 1 punnet of blueberries; 1 punnet of raspberries
From wirl.app


HOW TO MAKE PAVLOVA - CAKEWHIZ
2021-03-05 How To Make Easy Pavlova Recipe From Scratch? Beat egg whites – Until soft peaks form.; Add sugar and cornstarch– Do so gradually.; Mix in vanilla and vinegar– Until stiff peaks form.; Spread mixture– In a circle on a baking tray with parchment paper.; Bake– Do not open the oven at any point!; Turn off oven– But still don’t open oven for 2-3 hours.
From cakewhiz.com


EASY PAVLOVA RECIPE - OLIOLUSSO.COM
What is Pavlova? Pavlova is a popular dessert in New Zealand and Australia. Pavlova is made from egg whites slowly baked in a relatively cool oven. The egg whites are slowly baked in a moderately cool oven. The egg whites take on a chewy crisp touch around the edges. Making it have three textures in one meal. Crunchy edges resemble meringues ...
From oliolusso.com


EASY PAVLOVA RECIPE • TAMARIND & THYME
2020-12-06 Draw a circle on some parchment paper and flip it over on a flat baking tray. Transfer the mixture immediately to the lined baking sheet. Use a spatula and form a round ring, make a deep indent in the centre. Reduce the oven temperature to 110 degrees Celsius …
From tamarindnthyme.com


THE BEST PAVLOVA ROLL - EASY MERINGUE ROULADE | WANDERCOOKS
2021-09-30 10. Meanwhile, whip the thickened cream and 2 tbsp of icing sugar on high until thick and fluffy (around 1-2 minutes).Reserve around ½ cup of whipped cream for the topping.; Slather the remaining whipped cream onto the base of the pavlova. Top with half the blueberries and sliced strawberries.; Using the paper, begin to fold the pavlova up and away from you.
From wandercooks.com


PEACH PAVLOVA - EASY PAVLOVA RECIPE - LAVENDER & MACARONS
Preheat the oven to 250 F and bake Pavlova for 45-50 minutes. Turn off the oven and without opening the door, let Pavlova completely cool before taking it out of the oven. Meanwhile in a large bowl beat together heavy cream, Mascarpone cheese, vanilla and sugar.
From lavenderandmacarons.com


EASY MARY BERRY PAVLOVA RECIPE | COOKING WITH MY KIDS.
2017-07-06 Bake the mary berry Pavlova. Pour the meringue out on to your baking tray and get your little one to spread it out to cover the circle. Build up the sides a bit so they are higher than the middle (to keep your fruit in place later). Pop in your preheated oven and immediately reduce the temperature to 150C /130C Fan /Gas 2.
From cookingwithmykids.co.uk


PERFECT PAVLOVA RECIPE| CHELSEA SUGAR
Fruit for decoration. Method. Pre-heat oven to 110ºC bake (not fan bake). Line a baking tray with baking paper. In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form. Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time.
From chelsea.co.nz


EASY PAVLOVA RECIPE | WOOLWORTHS
Use a small amount of meringue mixture to stick down baking paper corners to tray. Spoon meringue mixture onto marked circle to cover. Using a spatula or palette knife, make furrows up the side to stabilise pavlova. Bake for 1 hour 15 minutes or until just firm, but not browned. Turn off oven and leave in oven with door ajar until completely cool.
From woolworths.com.au


MOUTHWATERING AND EASY MINI PAVLOVAS - FROM THIS KITCHEN TABLE
2020-09-11 Preheat oven to 300 degrees. Line a large baking sheet (or two small ones) with parchment paper. Scoop the meringue onto the the sheets in 8 even piles and spread into circles making a slight indentation in the middle. Place in oven and turn oven down to 250 degrees. Bake for 60 minutes.
From fromthiskitchentable.com


EASY HOMEMADE PAVLOVA - THE KIWI COUNTRY GIRL
2016-12-20 Use the spoon to make pretty swirls on the top and down the sides. Bake at 180°C for the first 5 minutes, then turn the oven down to 130°C and bake for a further 1 hour. Once the timer goes off, turn off the oven but leave the pavlova in there until the …
From thekiwicountrygirl.com


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