Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top. One of the most ridiculously simple desserts you can possibly make, the entrance of a fresh pavlova at any holiday gathering will make a disproportionately cheerful and enchanting impression upon your guests. And if after one slice you're tempted to swear off sugar for the rest of your life, be comforted that you're probably lying in the first place and, in the second place, that leftover pavlova will keep refrigerated in an airtight container for almost two weeks.
Any fruit or even gummy candy topping will always look and taste delightful on a thick bed of whipped cream floating above a baked meringue, but Nigella Lawson's suggestion of juicy bright red pomegranate seeds seemed an especially seasonal choice for color — and one in which I was so pleased that this Christmas pavlova is my entry to Holler's No Croutons Required "Taste of Christmas" roundup this month. This recipe is transcribed for those of us who don't otherwise bake in British idioms or metric measures from Lawson's wonderful How to Be a Domestic Goddess collection.
|Nigella Lawson's Christmas Pavlova|
|Recipe by Lisa Turner|
Transcribed from How to Be a Domestic Goddess
Published on December 13, 2008
Sweet and fluffy like an enormous marshmallow meringue pillow of snow covered with bright red pomegranate arils, this is a Christmas classic.
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