Wednesday, March 28, 2012

Pavlova for a Spring Dessert

Pavlova is a meringue based dessert named in honor of the Russian ballerina, Anna Pavlova,  on tour in Australia and New Zealand in the 1920's.  This particular meringue has a crispy exterior with a marshmallow-like interior.  Traditionally, the Pavlova meringue is shaped with a bowl like center that is filled with fruit and whipped cream just prior to serving.

Kiwi is a traditional Pavlova fruit. 

I used kiwi blue berries and blackberries in my Pavlova.

The fruit is topped with whipped cream.

Hubby forgot to take a photo of the whole, completed dessert.  
I topped the Pavlova with a sprinkling of pomegranate seeds.

Pavlova is a surprisingly light dessert that is perfect in spring and especially popular for Easter.  I read several recipes and reviews.  If you have never made a Pavlova, please try Alton Brown's recipe at the Food Network.  If you have an electric mixer and can follow directions, you will NOT fail.  Feel free to use what ever fruit you prefer.  

Have you ever eaten or made a Pavlova?

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