The Dog or the Ballerina?

Easter is fast approaching.  In reality, Easter isn’t approaching any faster than say, the day before Easter or the day after Easter, but you get my drift.  Easter  is the day that concerns us because it  carries some implications of a culinary nature for most families.  There is food to be prepared and that food  probably has some tradition behind it.  And expectations.  My family, for instance,  will be expecting ham, scalloped potatoes and – most importantly – Berries Pavlova for dessert.  If you don’t already have a dessert that means Easter to your family (and maybe even if you do) I urge you to try Berries Pavlova.  I am putting out this recipe a full ten days ahead of the holiday to give you time to mull this decision over.  And to psych yourself up as this recipe appears a bit daunting when you first see it.  But like most daunting things in life, if you just take it a step at a time before you know it you’ll have a truly remarkable dessert and a large sink full of dirty dishes!  A word on the origins of the name of this dish – no, it has nothing to do with Pavlov’s infamous slobbering dog.  It was actually named after the legendary Russian ballerina, Anna Pavlova.  The elegant Ms. Pavlova visited both Australia and New Zealand in the early years of the 20th century.  Both countries claim to have created this dish in her honor and both countries regard it as their national dessert.  No one seems to know which claim is true. No matter – if I was a country I would claim it as my national dessert, too – it’s that good.

Berries Pavlova

the Pavlova shell: (can be doubled – use a 9 x 13 pan)

8 egg whites, at room temperature

pinch of salt

2 1/2 cups superfine sugar

4 Tbsp cornstarch

2 tsp white wine vinegar

1 tsp vanilla extract

Heat the oven to 350 degrees.  Beat the egg white and salt on medium high speed until peaks form, about 3 minutes.  Beat in the sugar a little at a time, then turn the mixer up full blast to fully incorporate the sugar.  Add the cornstarch until blended in and then the vinegar until blended in and then finally the vanilla.  Put the meringue in an 8 x 8 glass pan.  Pop it in the preheated oven and immediately reduce the temperature to 300 degrees.  Bake for 1 1/2 hours, then turn the oven off and prop open the oven door slightly.  Let the meringue cool down completely.  It can be stored at this point for several hours.

the Berries

2 pints strawberries

1 cup blueberries

1 cup blackberries

1 cup raspberries

1/2 cup sugar

1 Tbsp balsamic vinegar

Rinse the berries.  Hull and halve the strawberries.  Place the berries in a large bowl with the sugar and vinegar.  Set aside to macerate (this is what berries do when they sit in close companionship with sugar and vinegar – it’s a berry thing) for 30 minutes.

the rest of the drill:

Meanwhile, whip up some heavy cream – about a pint of it – along with a bit of powdered sugar if you’re so inclined.  Scrape the seeds from one vanilla bean into the whipped cream and fold in.  Chill the mixture until ready to serve.  For the final touch, toast about 1/4 cup of pistachios and roughly chop them.

putting it all together:

Cut the meringue into serving size squares and put onto a plate.  Top with the berries.  Top with the whipped cream.  Top with the pistachios. Take the first bite.  Sigh with pleasure.  Be so glad you took the time to make this.