Ever wonder what clouds taste like? You might be tempted to say cotton candy, but I’m pretty sure that the best approximation of cumulus clouds are these pavlovas, which were inspired by the Russian ballerina Anna Pavolova, who toured New Zealand and Australia during the 1920s. Although New Zealand and Australia remain mired down in the muck of controversy–each claiming to have made it first–the dessert itself is ethereal. Somewhat similar to Eton Mess, pavlovas begin with egg whites that are whipped with sugar into the stiffest, glossiest peaks ever to grace a whisk before being dolloped in circles on a parchment-lined baking sheet and baked. The meringues emerge from the oven with crisp, crackly crusts that shatter with the slightest pressure to reveal a soft marshmallowy interior. Once cooled, the meringues are heaped with softly whipped cream and fruit and/or berries. Each bite of crisp meringue, soft cream, and sweet-tart berries melts in the mouth, leaving you wanting more.
On another note, this here entry marks the 100th blog post on this here little site! I’m not sure what to say about that other than let out a unlady-like cheer, but this showstopping dessert seems a fitting entry for such an occasion. Don’t let the fanciness of the plated pavlovas deter you–the meringues are easy to make, and then all you have to do is layer together whipped cream and berries for an unforgettable dessert experience.