|OH PAVLOVA...how do I love thee...let me count the ways.|
I love your crisp outer shell and gooey, marshmalloey center, your softly whipped cream and tangy fruit. You really are just perfect.
I was introduced to Pavlova by my all time favourite food writer Nigella Lawson. She said this dessert was named after the famous ballerina Anna Pavlova because the whipped egg whites reminded the pastry chef of her tutu. This is definitely one of my absolute favourite desserts to eat and is so simple to make. This recipe comes from her book How to be a Domestic Goddess: Baking and the Art of Comfort Cooking.
Here is the base of the pav, it is totally normal for it to have cracked and sunken a little like shown here. All it really is, is a kind of giant marshmallow but better, its light and airy and so delicious. Nigella writes, "I love the contrast between the crunchy, edible jewels on top and the soft, yielding cream and marshmallowy base beneath."
|I decided to just sprinkle over some pomegranate seeds. I think it looks so pretty and festive. Please try this. It is so good.|
Happy New Year and Happy baking :)