Tis the season for Passover treats, and and mini pavlovas are the perfect, most delicious of make-ahead flourless treats. Crispy, lightly sweetened, meringue with a marshmallow-y, slightly chewy center, topped with plenty of whipped cream and a tart currant compote is what we’re talking about here. I’m partial to dinner party desserts made in advance, and this is now one of my faves. After a long stint in a low oven and then an overnight stay in a cool, dark one, pavlovas emerge room temp and ready to wait out the day (or two) til it is party time. Love that about them.
I first made these when a gluten/dairy free friend — yes I have one or two of those, tho I try to keep it to a minimum (joke) — accepted an invite to dinner. I was at a loss as to what to make him, as the combo of no dairy and no gluten had me stumped (and, of course, all i really wanted to bake was cake).
But pavlovas came to mind, as I’d just borrowed Mary Berry’s Baking Bible from a friend, as I’m newly obsessed with all things Great British Bake Off — yes, I’m behind the eight ball on that — and Berry has a recipe for a pavlova that looked oh, so easy and delish. I checked in with Nigella and The Kitchn as well, just to confirm I understood the nuances of pavlova cookery. (FYI: All pavlova recipes are virtually the same, save for cooking temp and times). And went at it (in mini form).
All I can report back is: wow. For something so easy, they truly pack a punch. Not only did the no-gluten/dairy member of the party enjoy them (sans whipped cream), but his ultra-picky-eater-of-a-9-year-old ate them, as well as my not-super-into-sweets 10-year-old, and my often-more-critical-than-I’d-like husband. Everyone raved. It didn’t hurt that I topped them with a currant compote of sorts that is just to die for. Long story short, make these for anyone and everyone that comes to dinner. Serve them with a tart berry compote of your liking (i like this rhubarb berry compote, as well as the currant one in the recipe). And do so often.
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