I was looking for a spring-like small indulgence and this Pavlova with Berries did quite nicely.
Pavlova is a traditional dessert native to New Zealand. Usually it’s a large meringue topped with whipped cream, kiwi, and berries. With many possible variations, it’s dramatic and delightful!
With this recipe, I made small, individual pavlovas. They look a little bit like nests filled with yummy berries. I used lemon curd as a filling instead of the traditional whipped cream. To make them extra special, garnish them with sprigs of mint or edible flowers.
Keeping some simple guidelines in mind, making meringues is easy – really. Yes, it can be tough to do on a really humid day, as the water in the air will prevent the egg foam from developing. Also, egg yolk will ruin a meringue, so separate your eggs carefully. It’s easiest to work with eggs that are room temperature. Use a clean, dry, stainless steel or glass bowl and add the sugar towards the end, or else you will lengthen the time required to develop the foam. Most importantly - be open to trying new things and have fun with it!
