Wednesday, August 21, 2013

eat: mixed berry pavlova


photo (10)

If you invite me over for dinner, there's a good chance I'll arrive wearing an Anthro dress with a pavlova in hand.

Truthfully, I haven't met a pavlova I haven't liked yet. And the Barefoot Contessa’s Mixed Berry Pavlova is no exception. It's one of the easiest desserts to make yet it elicits the most oohhs and aahhs. I made it for my dad's birthday last week and for my appearance on Come Dine with Me Canada.

If you do give this recipe a go, make sure your egg whites are at room temperature and that your bowls/egg beaters are squeaky-clean. It also helps to sprinkle some cornstarch on the parchment paper to prevent the meringue from sticking (I found this out the hard way!). And don't fret if your meringue cracks, the whipped cream and fruit will cover it.

The first time I tasted pavlova was during a trip to Australia a few years back (pre-blog). I took my first bite of marshmallow'y soft meringue, rich cream, kiwi and passion fruit and was instantly hooked. Now it's your turn!

p.s. I'm tackling this dessert next. It's always been one of my favs to eat. Now it's time to make it (:

4 comments:

  1. Mmm..yes, you're welcome over to my place for dinner anytime!

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    Replies
    1. Sounds good! I'm about due for a trip to Winnipeg (:

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  2. Replies
    1. It's my favourite dessert to make, Rachel. You should give it a go!

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