This past weekend I decided to try out a recipe I saw on one of my favorite blogs, Heart of Light. I am always on the lookout for a great gluten-free dessert and this is right up there with flourless chocolate cake for me! Truly divine.
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| Behold, Anna Pavlova |
After making the Pavlova and taking the leftovers to work, I got a lot of questions regarding what Pavlova is. So, I did some looking around and it turns out it was named after Russian dancer, Anna Pavlova in the 1920's. The big debate is whether or not it was originally a creation of New Zealand or Australia. Much of the (little) research I did, attributed it to NZ...sorry Aussies.
It's a pretty dramatic story considering it is basically just made from eggs and sugar.
To make my Pavlova, I followed Rachel's recipe here. I did not however, add the balsamic vinegar (B's request) and next time I make it I will probably put the meringue into a pastry bag and pipe them into little nests to better house the fruit. To make sure the Pavlova were completely done, I turned the oven off after they were crisp (around 10 am) and didn't open it again until we were ready to eat them (about 7 pm).
For the fruit topping I just thawed out a bag of Trader Joe's mixed berries, then added some sugar and lemon juice. We added a little extra kick by topping it off with alcohol infused raspberry whipped cream and it was pretty delicious. Note: said whipped cream did not accompany the leftovers to work. Sad, I know.
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