20 July 2007
This is brilliant people, just brilliant. This is what you’re making for your next dinner party. Put away the thoughts of the fancy cake you were going to concoct (like you have the time!) or the dessert you were going to purchase (homemade is better!), this is what you’re making.
I’ve had it on my mind to make a pavlova for quite some time now, it seems everywhere I turn people are raving about them. But the problem is it’s been terribly humid here, not the weather conducive for making a delicate meringue at all. Plus, it’s equally hot, and the thought of firing up the oven is enough the inspire rivulets of sweat on my forehead. And what’s even more pathetic is that I have been practically pouty at the thought of the pavlova I cannot make, and yet too lazy to really do anything about it.
Wandering morosely through the grocery, I eyed the berries perfect for a pavlova (sigh), but laziness took over, and when I spied a box of meringue cookies, I bought those instead. It was only a couple days later, as the box of meringues languished in the pantry, that inspiration struck.
This dessert takes all of 5 minutes, which is it’s brilliance. Ok, I’m exaggerating, it might take you ten. Simmer some berries just until they are softened, a couple minutes. Now, slice off the pointy tops of the purchased meringues, then dollop them with a little dab of sweetened sour cream. I like sour cream because it’s thick and tangy and you can use a fat free version, but you could also use whipped cream. Now, add a few of the berries on top. That’s it! These are best if you let them sit for a few hours, so that the cream melds into the meringue, perfect for making ahead.
These are like tiny little handheld pavlovas, perfect for dinner parties or buffets, elegant and easy. Or you can eat them on an average night at home and wander around pretending you’re a celebrity: “look, I’m eating a gorgeous little handheld dessert, I made it myself,” smile, wave. See, I told you it was brilliant.
Easy Miniature Pavlovas
12 purchased meringue cookies
1 cup sour cream (low fat or fat free is fine)
1/4 cup confectioner’s sugar
1 tsp vanilla
1/2 cup small berries
1 tablespoon granulated sugar
1. Place the berries with the tablespoon of granulated sugar and a couple tablespoons of water in a saucepan. Simmer the berries just until softened and slightly juicy, about 3-5 minutes. Set aside.
2. Cut off the top points of the meringues. Combine the sour cream with the powdered sugar and vanilla. Place a dab of sour cream on top of each meringue. Top each with a few berries. Best if refrigerated for 2-8 hours before serving.