There is something magical about a dessert that feels both delicate and celebratory. While traveling in Poland this week, I was served a petite pavlova with chocolate cream and fruit that instantly captured my heart. It was crisp on the outside, soft and airy within, and topped with fruit that seemed to glow on the plate. I came home inspired to recreate it with my own touch. The custard takes me back to my grandmother’s kitchen in summer. I can still remember waiting by her side as she stirred, eager for the moment she would hand me a bowl topped with fruit as we sat on the porch overlooking the Corotoman River.

For my version, I kept the meringues small and elegant, filled them with silky homemade vanilla custard, and finished with a jewel toned raspberry strawberry coulis. Fresh strawberries and peach slices add brightness and texture. Served on my latest found treasure, Midwinter Stonehenge Sun china made in England in the 1970’s, this dessert feels like a celebration of late summer. I paired it with our Talelayo napkins in yellow for a setting that is radiant and full of joy.

Mini Pavlovas

• 2/3 cup egg whites (5 to 6 large eggs)
• 1 1/4 cups sugar
• 2 1/2 teaspoons cornstarch
• 1 teaspoon white vinegar

1. Separate the egg whites while cold, then measure out 2/3 cup. Allow to come to room temperature for 30 minutes.
2. Preheat oven to 225°F.
3. In a stand mixer, beat the egg whites on high for 1 minute. Slowly add the sugar, one spoonful at a time.
4. Continue beating for 8 minutes until glossy and smooth. Add vinegar and cornstarch, then beat 30 seconds more.
5. Line two trays with parchment. Pipe 12 to 13 mounds about 2 1/2 inches wide and 2 inches tall. Flatten the tops slightly to form a well.
6. Bake for 1 hour 15 minutes, or until dry to the touch. If still sticky, bake a little longer. Turn off the oven, crack the door, and let rest for 30 minutes.

Vanilla Custard

• 1/2 cup sugar
• 1/3 cup flour
• Dash of salt
• 3 egg yolks
• 2 cups milk
• 1/2 teaspoon vanilla

In the top of a double boiler, whisk together sugar, flour, and salt. Blend in yolks and milk. Cook uncovered over simmering water, stirring constantly, until thickened, 10 to 12 minutes. Remove from heat and stir in vanilla.

Raspberry Strawberry Coulis

• 1 cup raspberries
• 1 cup chopped strawberries
• 1/4 cup sugar
• 1/4 teaspoon almond extract

Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer 10 minutes until fruit breaks down. Remove from heat and cool.

To Assemble
Place a pavlova on a plate. Spoon custard into the center, drizzle generously with coulis, and finish with chopped strawberries and peach slices.

Styling the Table
This dessert is a joy to serve because it is as beautiful as it is delicious. Pavlovas look elegant on patterned china, especially with the contrast of fresh fruit. I love how the golden tones of the peaches echo the sunny yellow of our Talelayo napkins, making the whole table feel warm and welcoming. Serve with a cup of coffee for a moment that feels both comforting and celebratory.

If you enjoyed this recipe, you might also like the rustic charm of a caramelized onion tart for an easy savory centerpiece, or the warmth of our winter carrot and sweet potato soup for a cozy evening. Both carry the same spirit of simple yet beautiful meals that invite you to slow down and enjoy.