For a show stopping and special dessert, try mini Pavlovas with fresh strawberries & whipped cream.
A Pavlova (named after Russian ballerina Anna Pavlova) is a meringue “bowl” most often made to hold fresh fruit and whipped cream. Crunchy on the outside, marshmallow-like on the inside, a Pavlova is a unique and elegant dessert.
Pavlovas aren’t that difficult to make, they just require a long time in the oven. They can be made ahead and stored at room temperature or in the fridge (for up to 10 hours). Pavlovas don’t fare well in humid weather and are best made on rain free days.
Make Ahead: Make the Pavlovas and store at room temp. Dice berries into uniform pieces, sprinkle with a small amount of sugar, and store in the fridge. Make whipping cream a few hours ahead of time; store in the fridge. Just before serving, place Pavlovas on dessert plates and top with berries & whipped cream.
Note: When whipping egg whites for Pavlova meringue, make sure there is not a hint of egg yolk in the whites. If yolk breaks into the whites, throw away and start over:-( I’ve had to do this many times, but yolk just ruins any attempt at making meringue.
If you try these, please let me hear how they turn out. Comments are always welcome and much appreciated:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!