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Pavlova Perfection….

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As much as I enjoy traveling, I always love coming home again, and the homecoming is especially is especially sweet when all of our local fruits are coming into season. One of the things that I’m really looking forward to now is demonstrating how to make one of my very favorite desserts, The Pavlova, at the very-cool E. Smith Mercantile cellar in Pioneer Square on July 17th at 7pm. If you’re in town, I hope you’ll join me, details are at the bottom of the post. 

Pavlova made with Lillet drenched local peaches
If you can’t join me, you can still learn how to make this dessert, because most of the images below are linked to previous posts that are loaded with details on how to make this delectable conversation stopper.
Party Pavlovas

This dessert is top in my repertoire for many reasons, primarily because it presents an alluring combination of flavors, textures and colors that is unlike anything else I’ve tasted.  I also appreciate that I can make the meringues days in advance {20 minutes active time}, and it takes me only a few minutes to prepare the final dessert just before serving. I love that I can make the meringues, which are the foundation of the dessert, in any size, shape or flavor I choose, from small individual servings to one grand meringue, one could even create numbers or letters with the whipped egg whites. 

Meringue how-to’s

Oh, and I am kind of addicted to the fragrance of orange blossoms that drifts though the house as they are baking.

Finally, this dessert knows no season, it is just as elegant topped with pomegranate jewels at Christmas dinner as it is refreshing finished with the ripest, sweetest berries or stone fruits of the summer. 

Large Pavlova topped with Pomegranate jewels for Christmas dinner

The pavlova is named for the Russian ballet dancer, Anna Pavlova, who inspired a New Zealand chef to create the dessert when she was on tour down under. If you haven’t had a chance to enjoy a pavlova before let me tell you the story… it starts with a fluffy skirt of meringue, with a stiff, crunchy exterior, and an interior that is soft, chewy and tender, all scented with a twirl of orange blossom water.

Method for making meringues
Next, it’s topped with a silky, shapely bodice of freshly whipped cream and then it is bejeweled with whatever lovely fruit suits your fancy. Another great feature about this dessert is that it travels well, so it’s a perfect choice to bring to a dinner party for a dessert.
Pavlovas a-go-go
If you’re in Seattle I hope you’ll join me on July 17th at 7pm at E. Smith Mercantile in Pioneer Square to watch the demonstration and taste this exquisite concoction along with a glass of Sangria. You will receive a recipe  to take home, plus a little Splendid Market swag. The tuition cost is $65 and space is limited. To learn more about this special venue and to sign up click on The Cellar or you can send an email to info@esmithmercantile.com or call 206-641-7250.

Now I just have to decide which fruit to use… I was thinking of raspberries soaked in Chambord, 

but then the peaches looked so good at the market today, and they are so delicious bathed in Lillet… 

Large Meringue with Chambord soaked raspberries

…and should I demonstrate how to make individual servings, or one grand dessert?

decisions, decisions, please let me know what you think.

Comments

7 responses to “Pavlova Perfection….”

  1. Karena Albert Avatar
    Karena Albert

    Oh how delicious! I wish I could be there for the class,however you can be sure that I am making Pavlova for a family gathering this weekend!

    If you make the small individual size, everyone in class could have their own!

    Xoxo
    Karena
    The Arts by Karena

    Reply
  2. I Dream Of Avatar
    I Dream Of

    Hi Emily! We've been out of town, so I've missed a few of your posts. Need to catch up on your Asia adventures, hope you had a wonderful time. Your pavlova looks beautiful and I'm going to check my calendar to see if I can make it down next week! Hope you are enjoying this lovely Seattle summer weather. See you at STC! XOXO

    Reply
  3. Linda @ DesignInMyView Avatar
    Linda @ DesignInMyView

    Daughter and I made giant chocolate pavolva with two berry offerings (strawberry and/or raspberry) for her high school graduation party.

    As Hubby was taking up the oven time that day with his ribs, it was a perfect solution to a hot crowded kitchen. I made them the night before and as you said, assemble them just before serving. (ssshhh, they were still quite tasty day two, too 😀 )

    Cheers!

    Reply
  4. Splendid Market Avatar
    Splendid Market

    Karena, I hope they turned out well!

    Linda, sounds delicious, love the berry combo idea!

    Jeannie – what crazy HOT weather we are having, it's not just the meringues that are baking!!

    Reply
  5. brenda murphy Avatar
    brenda murphy

    Hi there, just found you through Slim Paley:), plus your name is awesome (my daughter's name:)), so a new follower am I. Will let you know how the pavlova works out, I have some fresh blueberries that would be perfect!

    Reply
  6. brenda murphy Avatar
    brenda murphy

    Looking forward to trying the pavlova tomorrow…fresh blueberries, yay!

    Reply
  7. Splendid Market Avatar
    Splendid Market

    Brenda — Let me know how they turn out. I love fresh blueberries. I just popped over to your blog and love your thoughts and images, and that salad with a stuffed burger… truly inspiring!! Thank you for coming by, so nice to meet you

    Reply

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