Whip up a gorgeous winter pavlova with pomegranates seeds, pistachio brittle, and served with plenty of cardamom cream.
My favorite winterized version of Australia’s most popular dessert! This Winter Pavlova is so moreish and just might give you that warm fuzzy feeling.
Pavlovas can be found in so many flavors, from the traditional to the exotic, and all I have to say is that there’s always plenty of CREAM involved. So, as you can imagine, I’m gobsmacked with this dessert.
Don’t be intimidated by making your own, Pavlova’s are so much easier to make than you think, and can be made into one nice large Pavlova or into individual sizes.
For this recipe, I made the large size which is great for sharing with a large crowd at your next dinner party, just place it in the middle of the table with a pile of spoons and have at it. I pimped up the flavors by making a quick honey pistachio brittle, then I added a bit of exotic cardamom to the cream that sends the tasty factor over the edge. Oh. My. Goodness. It’s the kind of cream that you would want to face plant yourself in, so completely intentionally.
If you are more of a traditional Pavlova kind of person, you can take a look see at my other recipe, just CLICK HERE. Or if you prefer, try this Eton Mess Parfait (CLICK HERE), basically a messy Pavlova in a glass. I love an Eton Mess, it’s so forgiving and polite by ignoring any mistakes. Literally all you have to do is to crumble up some meringue, then layer it with cream and fruit and you’ve got some tasty business happening. In fact, you can take any Pavlova and create your own Eton Mess, easy peasy.
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.