Oh how happy my desserts would be in an antique cupboard like this in our dining room. It would function as a buffet and it would be the center piece of the room. My guests would be served only Champagne (I go nuts for Champagne!) from simple, antique flutes together with the most decadent individual Pavlovas. Certain rooms in my home are definitely more modern, but I love my dining room old style with a lot of heart & warmth. (Also love the Magnolia branches in the gray vase. No need for masses of flowers).
I am so going to try to make my own Pavlovas (discs of meringue layered with organic whipped cream and fresh strawberries) this weekend.
I found the recipe (and these images, from an old magazine) in Oprah At Home. Does this look heavenly or what? Here is the recipe.
And a little bit of history, folks:
Pavlova is a named after the Russian ballet dancer Ánna Pávlova. Colloquially referred to as “pav“, it is a cake of meringue with a crispy crust and soft, light inner. The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand in the 1920s. Where it was created and the nationality of its creator has been a source of argument between the two nations for many years, but research indicates New Zealand as the source.
I don’t blame them – I would fight hard for that dessert too!
Happy rest of the week, friends!