Perfect Plava

 
plava recipe

May 5th 2013By Ruth Joseph

At last, you can make the plava of your dreams! This one is light as a feather, moist, and freezes well. To make it extra-special split and layer with lemon curd (get the recipe when you order the book) and drizzle with a sharp lemon frosting. To make the frosting, combine 2 cups sifted confectioners’ sugar with the juice of 1 lemon.