I wasn’t going to post this picture, mostly because this is what the pavlova I posted about looks like after you’ve taken leftovers home and dressed it with whatever you have left. But apparently, it’s making people hungry. So here it is again.
That’s all for now, but a NYC restaurant week post is in the works.
I think I finally figured out how to get James to eat some fruit.
Seriously — this is it. Those kiwis? He bought those about three weeks ago. I’m shocked — shocked — that they’re still intact (and tasty). And the strawberries? Leftovers from a cart I bought at TJ’s a whole two days ago. Why I still buy fruit at TJ’s is beyond me — I swear every “fresh” thing that comes from that store goes bad within a few days. But the ones we did manage to salvage were tasty, especially after I glazed them with some passionfruit pulp in syrup that James brought all the way back from Perth.
So, this is definitely my first pavlova. You can tell because I somehow wasn’t concerned about the fact that the recipe didn’t seem to indicate whether the pan should have a shape of some sort. Just pour it on a sheet pan and go, right? Um… NO. Not unless you like the smell of burning sugar.
Despite the mishap, though, it turned out pretty well. Mostly, it just didn’t have the body I was hoping for. (Kidding! I’m trying to see the bright side of all the footy going on in our house right now … Cut me some slack?) Ok, seriously, though — use a cake tin lined with parchment paper, so you’ll have a pretty cake-like thing to decorate. Just don’t forget the parchment; you need to flip it upside down to decorate it, and the underside will be spongy, a bit sticky, and almost marshmallow-like:
Not to mention delicious. And after you’re finished devouring this (decorations and all), you’ll have the energy to make the whole wheat challah I’m working on as I type. Stay tuned? In the meantime, counteract this dessert with Rachael’s awesome bran muffin recipe. Here’s my version, with chunks of marzipan and dried cherries in place of bananas: