I now have my new favorite dessert...and can't make it again until I halve the recipe!!!
Pavlova is something very popular in my husband's home country of Australia, but I'd never had it during my many visits there as I'd previously been strictly dairy, gluten & egg-free back then. But when our next-door neighbor brought over a huge basket of fresh-picked raspberries, one of my husband's favorite fruits, I suggested he pick out a dessert for me to make for him featuring it, and pavlova it was. And considering he'd picked up an 18-pack of pastured eggs this week, I couldn't think of a better way to use a half dozen of the whites from them, far too much organic sugar, and some fair-trade organic bittersweet chocolate with a splash of balsamic to create this far-easier-than-anticipated dessert.
You see, for me the word 'meringue' meant lemon meringue pie...NOT this soft and airy-yet-chewy bit of chocolate heaven, topped with some unsweetened whipping cream I'd touched up with some of my homemade vanilla extract. I was so excited to make it that I sent a slice over to one neighbor who was staying in for the night, and we had another over for it and some wine and conversation and, well, the whole thing was gone by the time we turned in...
Thank you, Nigella Lawson...and to the dancer who inspired this dessert!
"Where there is no heart there is no art." ~ Anna Pavlova
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