When I married my handsome farmer, I was an adult in my 40s, so I had experience in a lot of areas including cooking, gardening, finances and all. But it was interesting that many people assumed that I was the uber “burning the midnight oil” professional citygirl that only worked and did not know how to do anything “domestic.” Part of that is that I had to learn about farming, and these domestic chores are so ingrained in the farming way of life, therefore there was an assumption that I did not know. So imagine their surprise when I showed them that I may not know farming like they do, but I can go against any of them when it comes to other things. One of these things is cooking and baking.

I think there is a friendly competition for bragging rights that happens in small towns. LOL. I love it, but after 6 years here, I still feel like many people still do not get me… including in my husband’s family. Now, you have to understand that my mother-in-law has won countless Grand Reserve Champion ribbons at the county fair and she goes to other counties to judge fairs. So, people expect me to feel pressured, which I do not. First, my MIL is lovely and super sweet. Secondly, she has a style of cooking, and I have mine. Mine is more modern, I think. I love French food, fusion type cuisine and trying new ingredients. I also love baking especially fancy desserts. So, it is always funny when I get that “Wow, you made that?” LOL. I can’t win, friends! LOL.

For them, a dessert like the one I am sharing today with you is impressive and certainly outside their comfort zone. But my husband loves all my adventures in the kitchen, even when they happen at night.

Have you ever had a spontaneous night baking session? I normally do not, but a few nights ago I did. I have been craving a pavlova for weeks. But pavlova can be pretty time consuming and work and life have been very busy. However, my mouth was ready to try some of the airy dessert, topped with fruit. I love the look of a pavlova, reminiscent of a ballet tutu— fluffly and airy.

There is argument about the origins of the dessert. Some attribute it to the Australians while others think it is the New Zealanders. The dessert is named after the famed Russian ballerina Anna Pavlova. She toured Australia and New Zealand in 1926— hence why both countries claim it. However, in 2015, a published research, concluded that the pavlova belongs to the Americans and the English. According to the research by Dr. Andrew Paul Wood, a New Zealander, and Australian Annabelle Utrecht, they can "categorically state" the modern pavlova began life as a German torte, eventually traveling to the US where it evolved into its final form which we know today. You can read all about their research here. It is actually quite intriguing.

But regardless of its country of origin, the world has come to love the connection between the dessert and the famed ballerina who captured the imagination of millions of people worldwide. And just as millions worldwide love her, millions also love the dessert.

The base for the dessert is meringue and while it can seem intimidating, it could not be easier. Ultimately, what we are looking for is a meringue that, once baked, has a crisp outer shell and mashmallowy inside. That combination of textures is pure heaven and the perfect layer to top with additional deliciousness. There are two key aspects to achieving the perfect meringue— now much air is in the egg whites (by virtue of beating them) and oven temperature. You want stiff peaks of egg whites and a low temperature… for the most part. For the meringue, you will reduce the oven temperature from 350°F to 200°F (see recipe for details). This temperature will ensure that the meringue cooks and “dries” giving it that crisp shell.

To top the pavlova, I went with a combination of black currants and champagne grapes which have been in season at our local co-op. And I just could not pass this opportunity to try combining them both. This sauce, combined with the slight sweetness of the whipped cream and tartness of the lemon curd is perfection, and makes for the perfect bite. I share the recipe below. Happy dessert time!

Black Currant & Champagne Grapes Pavlova (Makes 6 small or 3 medium size pavlovas)

Ingredients

• 4 large egg whites at room temperature

• 1 cup sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon cream of tartar

• 1 teaspoon cornstarch

Toppings

• Homemade whipped cream

• Sauce

• Lemon curd (I use Stonewall Kitchen’s lemon curd because it is my favorite and saves time)

Steps

1. Preheat the oven to 350°F.

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. On a stand mixer with a whisk attachment, beat the egg whites until soft peaks form, about 4-6 minutes depending on whether your eggs are room temperature or not. Note: If you don’t have time for the eggs to be room temperature, if will just take longer to whip.

4. Add the sugar in 2 parts, beating for 1 minute in between. Continue whipping on high speed until it starts forming glossy stiff peaks. What you are looking for are glossy peaks that are stiff enough that the peaks won’t move if you stand up the whisk attachment.

5. Add the vanilla extract and whip for 1 more minute. Then fold in the cream of tartar and cornstarch.

6. On the lined baking sheet, mound the pavlova “batter” into 8” circles (I was able to get 3). Using a spatula, create a slight well in the center so that the edges are taller. This will help hold the toppings.

7. Place in the oven, and immediately reduce the oven temperature to 200°F. Bake for about 40 minutes until the pavlova feels firm and dry. I recommend turning the oven light on, instead of opening the oven door, as too much cool air can affect the baking.

8. Once baked, turn off the oven, but leave the pavlovas in. To keep them from breaking apart, it is recommended that the cool off in the oven. And it works every time. Note: I let the pavlovas stay in the oven overnight if I am doing night baking. Otherwise, if not serving immediately, you can store them at room temperature in a tightly covered container.

9. When it is time to serve, top with whipped cream, lemon curd and the sauce (see recipe below). Enjoy!

Black Currant & Champagne Grapes Sauce

Ingredients

• 1 cup black currants

• 1 cup champagne grapes

• 3 tbsp water

• 2 tbsp sugar

• 1/2 tsp cornstarch

Steps

• Place currants and grapes in a small sauce pan and add the 3 tbsp water. Bring to a simmer until the fruit starts releasing its juice.

• In a small bowl combine the sugar and cornstarch with 2 tsp of water (this is additional to the 3 tbsp), then add to the sauce pan. Stir the mixture and simmer until it thickens. You want some juices to drip over the pavlova, so add 1 tbsp if you feel the sauce is too thick.

You may find me joining some of these fun link-ups: Heart & Soul, Inspire Me Monday In a Vase on Monday, Mosaic Monday, Pink Saturday, Nature Notes, Grace at Home, Encouraging Hearts & Home, Wonderful Wednesday Blog-Hop, Farmhouse Friday, Garden Bloggers Bloom Day, Garden Affair, Saturdays Sparks Link Party, Love Your Creativity Link-Party, Farmhouse Friday, Full Plate Thursday, Thursday Favorite Things, Team Creative Crafts