Truly there is nothing more gorgeous and delicious than a pavlova and this one that I made yesterday for Mother’s Day was absolutely perfect if I do say so myself. We took this over to my in-laws for dinner and it was a huge hit. I planned to get some pictures as I put it on the platter, but of course things were a little crazy and I only had time to snap these two. I really hate that I don’t have a picture of the meringue before I topped it because it was so perfect. There wasn’t a crack in sight.
What I love about a pavlova is that you get a lot of bang for your buck. They look so amazing even if they don’t turn out perfectly, so they are great for gatherings where you really want to wow your guests, but not wear yourself out or your empty your wallet. I actually made my first pavlova ever last year for mother’s day because I saw one on a magazine cover and I just had to have one. I’ve lost track of how many I’ve made over the last year, but enough that I now feel like I’ve perfected the recipe and method. I really think that for this dessert it’s almost more about the method than the specific ingredients that you mix together to create the meringue.
After making these for several months I felt I had a winning recipe in terms of taste, but I was still having varied success making a meringue that was stable and didn’t crack or crumble to bits. Then I ran across this Pavlova post last December from that has lots of great tips on how to achieve the perfect meringue and it was a game changer. I use my own recipe, but follow these tips for ensuring that it comes out perfectly. And it does. Every. Time. Even on super humid, rainy days like it was here on Saturday when I made this one.
I like to top mine with a subtly sweet whipped cream and a mixture of fresh berries. For this one I mixed in a little raspberry balsamic vinegar with the fruit. I know I’ve already said this, but it was absolutely delicious.