I’ve spotted a trend. People love pavlovas. Crispy meringue with marshmallow-y center, garnished with soft plumes of unsweetened whipped cream and seasonal fruit. It strikes a heavenly balance of textures and flavours. Another thing they’ve got going is their dramatic presentation. This is why they’re so impressive for dinner parties and one of my go-to’s. As you can tell, I am a fan and this is the third pavlova recipe on my blog. But hey, this pav is not like the others! For one, this delectable Boozy Cherry Pavlova is deliberately scaled down to a less intimidating size, so we needn’t wait for a dinner party to make one. It’s an “anytime” size. A HALF PAV. Wondering if this name can catch on?! Second, this pavlova is dotted with homemade maraschino cherries. Pause. I know you automatically thought of neon-red, cloying orbs of chemical nastiness normally in Shirley Temples or canned fruit salad. Erase that. Those are a bastardized version of the real deal.Read More
SPOILER ALERT: This dairy-free and vegan chocolate mousse involves NO tofu, NO avocado, NO aquafaba and NO praying that the coconut cream will whip up properly. It is luxuriously rich with that dreamy fluffiness of traditional mousse. It is SUBLIME.
When I set out to make a dairy-free and vegan chocolate mousse, I deep-dived Google and Pinterest and came across a multitude of recipes using one of the four aforementioned ingredients: avocado, silken tofu, aquafaba (brine from canned chickpeas) and whipped up coconut cream. But I really, really wanted to create a version that steered clear of all of them. I wanted a recipe that uses more conventional dessert ingredients AND a fool-proof method, while still achieving a mousse that delivers the same intense chocolate flavor with a billowy texture that slightly melts on the tongue. No compromise.Read More
Without a question, a pavlova always makes a grand impression. Although some approach it with trepidation (I’ve definitely been there), all you need is to be acquainted with a handful of tips - which of course I have shared below - and you will have success. Sublime success.Read More
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.Read More