I had too many eggs. A week ago, a special from a big box store offered an irresistible 48 eggs for $7.99.
Four quiches and several batches of cookies later, I had only used up half this amount.
Christmas is upon us, and my dessert option for our party of twenty suggested itself: Pavlova.
This Australian dessert is often the cook’s choice for a warm-weather Christmas. It is simple to make and can be done ahead. The meringue base can be frozen. On Christmas Day, remove the snow-white shell from the freezer in the morning. Let it thaw on the countertop and then fill it with whipped cream (or ice cream) and fruit to suit the season. I’ll use raspberries and/or strawberries. Maybe add some pomegranate seeds for garnish and a little tang.
This recipe has appeared before in my posts. It is so good that I offer it again.
6-8 egg whites (depending on number of guests)
1 cup superfine sugar (make by whizzing granulated sugar in the blender)
1 tsp distilled white vinegar
1-pint whipping cream or vanilla ice cream if in a hurry
1 tbs confectioners' sugar if using real cream
3/4 lb fresh raspberries,