It's a beautiful magazine and I'm beyond flattered that they used my photo (editing out the wood background from a clear glass dish = kudos to whomever took that on) and recipe (I'm certain of it because I google translated the whole thing)
Grapefruit Meringue Tart
successful trio of meringue roses and citrus zests crowns the fruity naschverngnugen* (nibble-pleasure or pleasant to nibble)
*I couldn't find a translation for naschverngnugen so I asked a coworker that I knew spoke German, but had never really spoken to. He is shy and got a little red when he tried to find an American word meaning "nibble-pleasure." I found it quite fun :)
Also I was excited to see they rated it was :
and it was the second most difficult one on the page, which I'm really proud of because that means it's a complex recipe that includes technique. I'm even more proud because I didn't follow a prescribed recipe for this dessert but came up with a lot of it and put the combo of flavors together on my own. Which makes this an even bigger deal to me.