Sunday, September 12, 2010


Oh, pavlova. Even its name ignites thoughts of a clandestine lover of some sort. Making this dessert was an almost emotional experience, because it was only something I had at picnics and dinner parties with my Australian girl friends back in beautiful Mount Eliza. Pavlova, to me, is synonymous with weekends spent on their farms and homes, playing out in the garden or floating on a tube in a pond and coming back to a meal, and of course, dessert--- all lovingly prepared by their mothers.

It has been 5 years since I have seen any of my dear old friends, and 5 years since my tongue last tasted pavlova. I miss Australia and boarding school all the time, but making this allowed me to have a slice of Australia back.

I remember the first time I had it, a whimsical symphony of crisp meringue with a cloudlike soft centre, topped with an avalanche of fresh cream and finally... seasonal fruit. Raspberries, I think, are divine with this, as the tartness perfectly counterbalances the sweetness of the meringue. You can use whatever you may have on hand.

I made more than my boyfriend and I could possibly eat (out of any regard for our waistlines), so I gave a generous serving to my favourite doorman. He looked amused, and I trust he enjoyed it.

It is one of my favourite desserts, for the reasons mentioned above. You absolutely must make it! Recipe here.


  1. That looks delicious, Jas! But...

    "Oh, pavlova. Even its name ignites thoughts of a clandestine lover of some sort." is sadly untrue. All I can think about are Pavlov's salivating dogs.


  2. Thanks, Cici, for the compliment AND for ruining my pavlova associations!

  3. Oh wow, that looks good...although I have to say I've never been a huge fan of pavlovas.

    Btw - went to primary school with you...not sure if you remember me though!

    - Tanya

  4. That looks absolutely divine. I haven't attempted cakes yet properly. Oh, I just responded to your comment on my pizza entry, sorry I missed it. -kim-