Persephone's pavlova
Meat soups
Most recipes I’ve seen for Pavlova involve summer fruit. On east coast, it is easier to whip up resilient meringues in the winter, when the humidity is lower, so this one uses the fruit of winter: the pomegranate. It also takes advantage of the fact that one can even add a little cocoa to the meringue without (too much) fear of it collapsing. This works well as a holiday dessert: it looks extremely festive with the jewel-like pomegranate seeds and the heaps of whipped cream. It is also lighter than some desserts, so it works well after a large meal. <br />You can make the meringues the morning that you plan to serve them, and keep them someplace protected until needed. <br />
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