In a pavlova, baked meringue edges provide a crunch before the shell yields to reveal a gooey, marshmallow center. Ladyfingers soaked in espresso and marsala wine are met with luscious mascarpone cheese and a cocoa-powder topping to complete a tiramisu. Panna cotta can melt in your mouth, if the infused cooked cream achieves an immaculate tender wobble. Frangipane encased by delicate golden flakes exuding a buttery perfume are the crux of an almond croissant.
All of these divine treats are as simple as they are complex. Looking beyond their flavors uncovers layers of technique, texture and touch that make each end product exceptional. And conceivably, it’s why these four indulgences are favorites of Daniil Medvedev—an enigmatic tennis player with a layered personality and a game that continues to develop in the test kitchen.
“I just like sugar,” he shares in our interview from Marseille. “When I was really young, I was capable of eating sugar from the small bag for the tea.”
Over the past four years, Medvedev has been a sweet addition to the highest echelon of the ATP. When he broke onto the scene, the Russian’s menu of offerings was overwhelmed by an excessive extract—aggression built on swinging for winners, no matter the situation. At 6’6’’, Medvedev eventually recognized that his reach, movement and serve were untapped assets that would aid in savoring more victories. Learning how to come forward and slice effectively were inviting enhancements.
Denne historien er fra September - October 2021-utgaven av Tennis.
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Denne historien er fra September - October 2021-utgaven av Tennis.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The Tennis Conversation: Jenson Brooksby, a piano man
Billy Joel may be a New York City icon, but the fans in Queens should start getting to know this piano man
The Five-Step Sit-Down Plan
Don’t neglect the value of a smart changeover routine
MAKING THE TURN
Six years after saying goodbye to the protour grind, Mardy Fish may be more active than ever—on the court, on the course, and helping combat a struggle anyone can encounter
FOOD FOR THOUGHT
Queens is known for its gastronomy as much as its tennis. Daniil Medvedev, equal parts sugar and spice, hopes to add a unique flavor to the borough as he vies for his first major
SUMMER IN THE CITIES
Broadway may not re-open until mid September, but tennis offers its own brand of live theatre in the preceding months
REOPEN SEASON
The pandemic halted tennis as an up-close experience— but is now giving way to pandemonium among crowds. As the pro game reopens this summer and fans gather again, we’re realizing what we’ve been missing for so long
Court of Appeals
Resolving Your Rules Questions&Quarrels
An Open Mind: New York's Slam has no shortage of history, but it always evolves
In the last decade, Arthur Ashe Stadium got a roof, and a new Grandstand and Louis Armstrong Stadium debuted.
Those Fall Feels
The end of summer may be bittersweet, but getting lost amid the backroads of NEW ENGLAND adds a silver—and golden—lining to the season change. Pack a few sweaters along with your tennis kit and prepare for leaf-peeping, scenic drives and delicious autumnal ingredients to pair with your forehands
Court of Appeals
Resolving Your Rules Questions & Quarrels