Pavlova

Last night was Camilla's birthday party.  We met out on my patio with two other friends to have some cocktails and hors d'oeuvres.  Camilla hates summer, but she likes her summer birthday, and she loves a pavlova, which I've made before for her special day.



I first came upon pavlova from Nigella Lawson, who makes many things seem simple, whether they are or not, but this actually is.  A pavlova is a big, fat meringue covered in unsweetened whipped cream (because the meringue itself is sweet) and then topped with any kind of fruit that's in season.  It's an especially easy dessert for me to make, because I often have a dozen egg whites in my freezer (Creme Brulee demands many egg yolks but not, alas, the whites) and a good dessert for people like our friend who has celiac disease, because there's no flour whatsoever in it.  It also looks very festive and almost cake-like, so also good for a birthday.



It's also great to make for a party, because you can make the meringue a day or two ahead of time, and then all you do is whip the cream before serving.  You pile on the cream and then decorate with the fruit.  Nigella has a Christmas Pavlova covered in pomegranate seeds and a little pomegranate syrup.  I've made a Raspberry Rose Pavlova, with fresh raspberries and a little rose syrup, which you can find in either Indian or Middle Eastern grocery stores.  Last night we had raspberry and blueberry with a little rosewater sprinkled on top.  If you're not familiar with rosewater, I'd strongly recommend that you become so.  It's perfume-y without being sickening, and it's got a flavor that's indefinable for most Americans, but it's delightful.  It's like this thing you can't identify, but you know it's the secret ingredient.  Nigella calls for a little rosewater in the meringue for the pavlova, too, and I make sure to include it.



Happily, we had a bottle of Veuve Cliquot in the refrigerator, just waiting for a special occasion.  Since the girls all had two Rhutinis and were wanting something more with dessert, serendipity ensued.  Champagne, fruit, cream and sticky meringue:  all very refreshing on a humid summer evening.