Long thought of as summertime treats, pavlovas can be glorious at any time of year. It’s hard to resist ethereal meringues and clouds of whipped cream. And what could be better than individual pavlova cakes, glistening with jewel-like pomegranates, topped with infused berries and powdered with a dusting of sugar? It’s a showstopping, fairy-tale confection if ever there was one—which hopefully will have everyone dreaming of sugarplums, lords a-leaping and ladies dancing.
About Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons. Visit her epicurean website, www.PascalesKitchen.com.