Christmas Pavlova dessert : Before and After decorating with fresh sugared cherries, cranberries and pomegranate #GardenCuizine

Christmas Pavlova

On Christmas Eve my first Pavlova cake went into the oven! The big decision was white or gold? The kind of vanilla extract makes a difference. I prefer natural vanilla flavor, so I didn't go with the clear vanilla. As you can see, the whipped egg whites turned a pale gold hue. It looked festive on the table beside the flickering candlelight.

Pavlova is really like a large meringue. It was baked on low heat for 1.5 hours. After baking, the Pavlova stayed in the oven overnight until crisp and light.

On Christmas Day it was time to decorate the Pavlova. For the frosting, in place of the cream cheese, I used freshly whipped cream and pureed, unstrained, cranberries and pomegranate seeds. Sugared cherries and cranberries served as a decorative topping, along with a few handfuls of glistening, juicy pomegranate arils (seeds/juice sacs).

I'm not a big fan of fresh rosemary (or mint) on desserts, so I used fresh bay leaves instead. We happen to have a potted bay laurel tree growing inside during the winter. The leaves were just for decoration. Of course, you don't want to eat a bay leaf!

This holiday Pavlova dessert was pretty straight forward and easy to make. The link to the recipe can be found in my previous blog post.

 Notes: Pavlova is light and delicious and would make a wonderful dessert any time of year. Meringues hold up best in dry versus humid conditions.

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Blog post and photography Copyright (C)Wind. All rights reserved.

Christmas Holiday Dessert: Pizzelles, Gingerbread Cookies and ...Pavlova?

Christmas Holiday Dessert

During the holidays I make the usual Italian Pizzelles with Anise oil from the Italian Market in Philly. We usually have gingerbread cookies too; but, I haven't made them yet. We are low on all purpose flour; today, I'll buzz to the store to buy more. Besides Christmas cookies, I like to have a plan for a main holiday dessert feature. 

It is hard to think of dessert after eating Mom's traditional Italian lasagna dinner. Something on the lighter side would be most appealing. This year it is going to be something new for us - Christmas Pavlova. Have you ever made a Pavlova? Pavlova isn't exactly an Italian dessert, but I want to try it.

Pavlova originated in New Zealand and Australia and is made using a few simple ingredients that include egg whites, sugar and fresh fruits. A meringue is formed into one large or several small wreath shapes and baked. 

When ready to serve, the dessert is topped with fresh whipped cream and fruit. Pavlova cakes emerged around 1929 in honor of a famous Russian Ballerina named Anna Pavlova.

In looking online for Pavlova recipes, you'll find lots of ideas. One that struck me as Christmassy and gorgeous and interesting was by Lily and Dimitry at Gastrosenses.com. They used sugar-coated, whole cranberries and Pomegranate arils. Both fruits are readily available at this time of year. In fact, I picked up both yesterday at Walmart of all places!!

One thing I'll probably change from Lily's online recipe is the rosemary sprigs garnish. (I also saw rosemary used in a Pavlova featured in Victoria magazine.) I do love rosemary, but rosemary has strong oils and flavor that I don't want seeping into the delicate topping. Instead, I'm considering fresh green mint leaves. 

If I have time to take pictures and post more details of how our Christmas Pavlova turns out, I will. ...Stay tuned.

Happy Holidays and Happy Baking!
Related Links
Pavlova - Sally's Baking Addiction  
Blog post Copyright (C) Wind. All rights reserved.
Photo public domain Russian ballerina Anna Pavlova (1881-1931). Paris, 1st part of 1920s https://commons.wikimedia.org/wiki/File:AnnaPavlova.jpg