On Easter, we made pavlovas. With the chickens bringing 4 eggs each day, an egg themed dessert seemed only appropriate. Pavlova was named after the ballerina (no, that’s not the only reason I like it). Its a light meringue cake mounded with fresh whipped cream and fruit. Its delicious, and a dessert that’s nice and light after filling up on Easter ham and potatoes.
We used Alton Brown’s recipe, and instead of building it up into one large cake, I spooned the whipped meringue into a ziplock, snipped off the corner, and piped 9 little nests onto the parchment.
One tasty substitution to the recipe was to swap in ripe peach white balsamic vinegar for the plain distilled vinegar they called for. This was a thoughtful b-day gift to Hubbs from his parents (thanks mom and dad!) and added very nice flavor to the meringue.
We might have a tradition in the making here.