Valentine's Day

Jeff and I don't really celebrate Valentine's Day, but I do like to make him a special dessert. I asked him last week what he'd like, and he requested pavlova. Since getting my lovely Kitchenaid mixer back in the summer, this is something I've wanted to make, but just haven't. So, this was a perfect opportunity to hit two birds with one stone - a special Valentine's Day dessert and something I've wanted to have a go at for a long time.

I was introduced to the fruit and whipped cream covered meringue dessert called pavlova in 2004 when I was an au pair in Germany. Two Kiwi friends, Bron (who you probably know) and Lucy, hosted a Kiwi party at our pastor's family's house, and there it was: pavlova. I didn't realise I had been missing out on something so incredibly delicious all my life. Next to it was Marmite on white bread - definitely something that I haven't been missing out on and buttered bread sprinkled with sprinkles... unusual, but hey, I remember it. According to Wikipedia "the dessert is believed to have been created in honour of the dancer (Anna Pavlova) either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the probable source."
I also made one of Jeff's favourite meals: meatloaf and mashed potatoes with roasted asparagus... and don't worry, that's sparkling grape juice in the wine glasses. I think meatloaf is becoming a Valentine's Day tradition since we also had that last year on Valentine's Day. Because I believe in "sharing the love", I want to share this yummy, healthy slow-cooker recipe; here's the link.

Traditional Pavlova
Source: BrownEyedBaker.com
8 servings

Prep Time: 30 minutes | Bake Time: 1 hour + cooling time

6 egg whites, at room temperature
1½ cups granulated sugar
Pinch of cream of tartar
1¼ cups heavy cream (UK friends, simply use whipping cream)
1 tablespoon powdered sugar (I just used regular granulated sugar)
1 teaspoon vanilla extract (whoops, didn't use this either)
Fresh fruit (I used nectarines, strawberries, kiwis and blueberries)

1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle. Spray with non-stick cooking spray.

2. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.

3. Bake for 1 hour, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavolva to cool completely in the oven.

4. When ready to serve, beat the heavy cream on medium-high speed. When the cream gets foamy, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.

5. Transfer the pavlova to a serving plate. Top with the whipped cream and fresh fruit.