Baked Alaska
It was New Yearβs Eve. The restaurant was fancy and the crowd dressed in their celebratory best. When the Baked Alaska arrived at the table, I pounced and devoured with fervent enthusiasm in a very unladylike manner. βThat was soooo goodβ I gushed in my post-ecstasy state, to which my friend gleefully pointed out the chocolate schmears all over my chin. Okay so it wasnβt my most elegant moment but now you understand my obsession with BAKED ALASKAβs! π Itβs also been something on my To-Make bucket list since forever so Iβm not sure why it took me so long to finally make it. This show-stopping dessert is much easier than it looks, especially when you cut out a lot of the work by buying quality gelato that is as good as anything you can make at home (probably better, if youβre me) like I did using Righteous Gelato.
Winter Pavlova with Meyer Lemon Curd { gluten-free, dairy-free }
Pavlovas don't normally come to mind in the winter since they are generally regarded as a summer dessert. I always questioned the sense in that though? High humidity is the serial murderer of pavlovas. Sure there are other factors that could undermine your pavlova, such as whites contaminated with yolks or grease / water in the mixing bowl, but I assert that weather is public enemy number one since it is not a factor you get to control.