From Pavlova to Pajamas
I understand pavlova and pajamas seems like an odd combination… until you’ve met my kids. End of a long weekend or holiday dinner and they are DONE.
So dessert in jammies it is!
Traditional pavlovas eptiomize the sounds of summer. From neigbouring gardens comes the sounds of laughter, the affirmation of playfulness and sparks of crackling fire pits.
Meringue Nests
*choose your own adventure - most fruits will work with this.
These assorted desserts go hand in hand with sitting outside in the evening sun with a chilled glass of wine, friends, and family, feeling as if the late sunsets are only yawning slightly rather than eagerly wanting to sleep. Memories of a blanket wrapped around bare legs as the cool and idyllic peacefulness of the evening starts to wash over me are ever so clear. Most likely because we did this just the past weekend but still… That’s what summer and long weekends are for, right?
A pavlova is not only a predominately Australian dessert at holiday celebrations – it’s a sugary punch of summer vibes. Bring a taste of long, hot, lazy days to any of your dinners and combine the richness of whipping cream with the scrumptious juiciness from berries or pack a punch with a more tart-flavoured fruit. Summer becomes more about a time not a place when you’re eating al fresco. And although toasting marshmallows is always a warm evening pastime, there’s a something to be had for popping a freshly picked berry and reveling in the deep colours and juices sweetened by the meringue.
ANTHOLOGY NOTES:
Always make sure to wipe down all your bowls and baking equipment with a bit of white vinegar before starting. This will help ensure there’s no residual oils that could prevent your meringue from expanding and becoming airy.
Call it what you want, but my house is constantly torn between wanting to savour pavlova and inhale it. Truly, sometimes the most simple of things are the best.
Whether you go for a pavlova, meringue nests or a Castagne Tortionata, these desserts embody an airy and delicately crisp crust. All you really have to decide is if you are going with a soft marshmallow center, an eggnog base, or the sugary crunch that melts in your mouth.
I was first introduced to marshmallow pavlova at my in-laws so very long ago and it’s been one of my favorites ever since. “Just a smidge” would mean a giant square and no regrets. When we lived in Australia, this popular dessert was often served at holidays, topped with whipped cream and an array of fruit. And for those who aren’t as keen on the marshmallow texture, layered meringues and nests solve that problem. Numerous chefs have done various spins on the original but nothing seems to top the basic. Okay, maybe the Donna Hay’s Spiced Christmas Wreath pavlova at Christmas…
Anthology’s favourite holiday dessert
Spiced Christmas Wreath Pavlova
Which, in my mind, is absolutely ideal. After those big, heavy, carb laden dinners, I never seem to have room for dessert. And if I do, I’m only having a nibble. The spiced wreath is absolutely stunning and easily divided with a beautiful rustic flare and has quickly become a family Christmas tradition.
The beauty in these desserts is that you don’t have to be one of the greatest artists when it comes to presentation. You can change up the centerpiece. One time you could layer it, another in small nests or as a wreath. Regardless, your dinner guests will savor the sweet love that went into making them.
Pavlova
Ingredients
Instructions
- Prepare a 9"x13" glass baking dish. Grease the pan and then line with parchment paper. Grease the parchment. Alternatively, use a cookie sheet and place parchment on it (grease underside so it doesn't slip around).
- Beat egg whites and when foamy (and I mean super fluffy), slowly add the sugar. Once incorporated, add cream of tarter. Beat until stiff peaks form.
- Transfer to baking dish or create a domed circle on the cookie sheet. Bake for 25 minutes at 375°F.
- Once cool, remove from pan. Top with fresh whip cream and fresh sliced strawberries or fruit of choice.
Notes
Anthology Notes
So that it doesn't deflate too much too quickly, you can also turn oven off and let it sit in there to cool off. Depending on your oven, you may need to crack the door a little so some heat escapes.
I often make mine the night before and leave in oven until ready to serve.
Meringue Nests
Ingredients
Instructions
- Preheat oven to 225°F. Make sure rack is in the middle of the oven.
- Line a baking tray with parchment paper.
- Wipe all equipment with a small amount of white vinegar before starting.
- Separate eggs. Make sure to do this individually over a bowl in case any egg yolk escapes. This way you don't have to start from scratch.
- In a mixer fitted with a whisk attachment, whisk the egg whites on high until doubled in size, airy and foamy. Add cream of tarter and whisk until soft peaks form.
- Slow down the mixer and slowly add the sugar, ¼ cup at a time, and allow to fully incorporate before adding more. Once all the sugar has been added, adjust mixer to high speed and whisk until stiff, shiny peaks form. When you lower the bowl from the whisk, you should see that the egg whites will stand on their own. Add vanilla and whisk for another minute.
- If you would like, transfer mixture to a piping bag. I, however, like to freestyle it and using an extra large spoon, dollop meringue on tray (about 5" in circumference), ensuring enough space (I can get 6 on my large sheet). To make the nest, use the back of your spoon to make a slight indentation into the meringue.
- Bake the meringues for 1 hour, or until the outside feels crisp to touch. Try not to open the oven before the hour is up. Once they are baked, turn oven off and allow the nests to stay in the oven for several hours, or even overnight.
- To serve: Make whipped cream and pipe into the nests and a spoonful of your favourite fruit.
Notes
Make sure they are stored in a cool, dry place if you are needing your oven for something else. Otherwise, they will become soft and chewy.