Mini Pavlovas with Summer Berries

Pavlovas

My friends Heather and Alex live on a boat. They have recently moved said boat from a 1,000 berth marina in Brighton to a tiny little enclave just outside Bristol. The setting is pretty idyllic: lines of squat houseboats with names like Katie-Jayne, with terracotta pots full of plants balanced on top. Last weekend was the boat launching party. It’s been out of the water for the last few months, being given an odd sort of TLC that involves its underside being shot-blasted. It has also been given a coat of paint, and now sticks out from its more demure neighbours with its bright shades of green and yellow.

Meringue

It was one of those perfect summer days that you call up the memory of in the depths of the English winters: sunny, clear and with a gentle breeze. It was also, conveniently, the summer solstice – the longest day. We were sat on the deck of the boat until at least midnight, and there was still a glimmer of light in the sky. We had a barbeque, the sure-fire sign that summer has started. There is a large, Australia-style communal barbeque at the marina. There’s something intensely primal about cooking and eating outside, and watching meat hiss and spit as it cooks over a flame.

Pavlovas2

I made these mini pavlovas to follow the vast quantites of barbequed meat. I wanted to make something that was creamy and summery, but could be eaten without the need for plates or cutlery. The meringue acts as a little bowl for the marscapone filling and summer berries. I used raspberries, blueberries and some strawberries that I managed to salvage before they went into the Pimm’s. I also added pomegranate seeds, more for artistic frippery than taste, but they were actually surprisingly pleasant.

Pav

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Tiramisu

 

tiramisu in bowl

If I had to pick a country’s cuisine to eat for the rest of my life, it would have to be Italian. Disregarding the resulting enormity of my thighs, of course. There just seems to be infinite possibilities surrounding a love of simple ingredients. Endless varieties of pasta and risottos to keep me entertained for a long while. And Italian puddings are often so decadently creamy, and don’t have the fiddly precision of French desserts – both epitomised by this recipe.

tiramisu

As is often quoted, ‘tiramisu’ means ‘pick me up’ in Italian. This is due to the fact that it is laced with coffee and a more than generous (in this recipe, anyway) amount of booze. This is one of my go to recipes when I bring a pudding to a party, and has, on more occasions than I’m willing to admit, made a perfect hangover breakfast the next day.

tiramisu in bowl

The combination of alcohol suggested seems to vary a bit in between recipes. One most have in common is Marsala wine, a sweet fortified wine originally from Scicily. So I used this, along with amaretto liqueur, as I have a long-abiding love of the stuff.

tiramisu and chocolate

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