These meringues are wonderfully light, as meringues should be. Turning the oven off and letting them dry out gradually keeps the centers slightly moist. A 1/4 cup of chocolate chips or nuts folded into the meringue at the end can also be a nice touch.
Pomegranate Pavlova With Mixed Fruit
Pomegranate Pavlova With Mixed Fruit
Pavlova is crisp on the outside and marshmallow-y on the inside. It's traditionally covered with tart fruits, such as berries and sliced kiwi, to offset all the sweet meringue, but any fruit will do.
Guests and family will never guess the secret of this surprising dessert, a refreshing change from the usual pumpkin, apple or pecan pies at the holiday table. Use a pie crust recipe that you trust or buy one.
This recipe is part of the Barbara Kafka Dessert Anthology.
Chocolate-Pistachio Swiss Rolls
Chocolate-Pistachio Swiss Rolls
In this dessert, bittersweet chocolate ganâche is whipped to fill the pistachio sponge cake and melted to coat the finished rolls. Using a spice or coffee grinder to make the pistachio flour guarantees the proper grind; using a food processor will make a paste, not a flour.
