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.

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.

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…

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.

Anthology’s favourite holiday dessert

Spiced Christmas Wreath Pavlova

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.