Easter Pavlova

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.

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2 responses to “Easter Pavlova

  1. good work sister! This was so yummy. Your creativity never ceases to amaze me!

  2. Ina Garten has made these more than once on her show, so I felt terribly sophisticated reading the history of the Pavlova name, and already knowing all about it. She (and I) are so classy, you know.

    Still praying for your pregnancy. I hope that you’re feeling (somewhat) better.

    Cathy C.

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