A little time consuming, but super simple and using ingredients you likely have on hand already … let’s make Pavlova!
Once I get a random thought in my head, it’s hard to shake. I don’t know that I’ve ever given pavlova much thought, but a friend posted a picture of a pavlova she made last week, and all the sudden I couldn’t get it out of my head. With a reasonably chill weekend before our holiday break ended, a lazy Sunday at home proved to be the perfect time to make it.
Pavlova has Australian and New Zealand origins and got its name after Russian ballerina Anna Pavlova. It dates back to the early 1900s. The recipe my friend used was from The Home Cook’s Kitchen, and I used that one as well. It uses typical pantry ingredients and is very quick to make. The only hard part is keeping it in the oven without peeking for three hours! Ok, I admit I may have peeked once. I’m only human after all.
Mine didn’t have a natural indent in the top, but that is likely due to how I shaped it before popping it into the oven. Once it was time to pull it out, I sliced up some fresh strawberries and served them alongside pieces of the pavlova. A light crispy meringue shell, gooey sticky marshmallow cream center, and sweet ripe strawberries … it was a perfect sweet finish to our weekend.