It's been a crazy year so far. Good crazy though! I moved back to Paris, I decided to start a blog, and to host dinners at our home. And now, this is all actually happening; a week ago we launched my new website, which is why this post is possible right now and my first dinner as a supper club host is just around the corner.
A few days back, I had a reservation for dinner from a girl that's allergic to egg yolk! Ever since, all I can think about are possible menus that are egg yolk free. Not an easy task, not easy at all. Especially with sweets and desserts. My possible options had off course the forbidden ingredient: cheesecake, strawberry tart, chocolate fondant, crème brulée... Ahhhhh... every single dessert had egg yolk! And to make matters worse, my brain decided to go on strike. Luckily, after some time off biking through Berlin for the weekend, it decided to help me out! Alas, I found my answer: pavlova, pavlova, pavlova! So the recipe testing began.
Pavlova is a meringue based dessert, named after the Russian ballerina Anna Pavlova. It's a summery, light dessert, usually topped off with fruits. And the rest is up to the imagination! Yey! And egg yolk free... Just prefect! The components for this particular Pavlova I had in mind are inspired by something we eat back home. In Argentinean we kind of it a "deconstructed" pavlova. It's a popular, easy to put together, summer dessert. Basically it's broken down meringue, plus berries, plus whipped cream, and, if you're lucky, dulce de leche, tossed together in a bowl. This is our version of a not fancy, not a real cake, but still an awesome dessert kind of Pavlova. And it's delicious.
Having the key ingredients pin pointed... I knew I couldn't go wrong... because meringue will always be perfect! And the good news is that you can make it in the size you want: big family size desert, little individual ones, "deconstructed". All is good. Really. In this case, I made a big one. But for my dinner party at the beginning of July I'll present it slightly differently! Also on the good news front, meringues last for weeks if well preserved, in a dry hermetic container. So you can prepare in advance, or even make them whenever you have leftover egg whites from other delicious food you've prepared. They will come handy!
For this delicious dessert I decided to slightly caramelize the strawberries with honey and vanilla, add some raspberries, use Chantilly cream and dulce de leche. I used French meringue in this case, but I've done meringues with Swiss meringue and it works too.