Last month I was reading the beautiful food blog, Tartelette, and was captivated by the pavlova guest blogger Sass & Veracity had contributed to the blog that day. That afternoon my mom came home from the market with fresh berries, kiwi and a charge to make a dessert for the evening, the first of our Easter-weekend feasts. No problem — the pavlova would be the perfect dessert.
I’ve made pavlovas before but was intrigued by this recipe because it called for vinegar, which I had never seen in a meringue recipe. I’m not sure what the vinegar does, but the meringue whipped up and baked very well. We also did not have any superfine sugar on hand, so I blended regular granulated sugar until it was superfine and used that instead. All in all, the recipe was quite simple and tasted very good.
From the crisp, white meringue to the tangy lemon cream filling to the berries and fruit bejeweling the top of this treasure, the pavlova was a delicious kick-off to our Easter weekend.
Visit Tartelette for the recipe.