For the pass few weeks, I have been having the urge to make Trifle. I always love them. However, there is this side of me that would gag at the thought of making Trifle. There’s something about it that feels wrong. I can make Tiramisu with no issue, but Trifle? Urgh...There are other people who gag at the thought of meat handling but would nonetheless enjoy steaks and burger, I experience the same with trifle. It’s embarrassing, but I just cannot shake it off. So what do I do? I made Pavlova instead.
Usually, I would brush off Pavlova recipes because they seem too froufrou to me. Who has time for that? But then again, my sister—who doesn’t know to cook a thing—had made this a few times. So, it cannot be that hard, right? And last week or so, when I saw a tweet with a very inviting picture of Pavlova, I knew I had to make it. So, I did.
It’s my first time making Pavlova and I have no frame of reference on how it should taste like. I didn’t have any high expectation on it. I just needed an excuse to eat something sweet, I mean, fruity. And then, I had my first bite. Wow. I was taken to another place. It was light and pillowy, just enough sweetness, and the cream, I mean the fruit, just enhanced the experience. Wow.
Sure, it could have been better. But that hit the spot with my Trifle craving, and I am actually not gagging at the thought of making it. You know what? I will make this again. Will you be my guest?
Three-Layer Berry and Brown Sugar Pavlova from Gourmet Magazine (via Epicurious)