So no, as much as I love chocolate fondue, I don’t think it’s the perfect anniversary dessert. Instead, I thought of a completely different treat. One that you might not associate with fancy meals in dark restaurants while wearing your little black dress, but one that you can enjoy together and will end your meal with a perfect sweet note without weighing you down. And it’s perfect for a summer anniversary, something that most enjoy (I, on the other hand, have a chilly February anniversary).
I spent a lot of time thinking of a fancy dessert for anniversary month here on A Prioritized Marriage. Anniversaries deserve fancy desserts and as much as I love ice cream, it doesn’t feel right for something as important as an anniversary. If kids can have it at their seventh birthday party, maybe it’s not the best choice for a private celebration of love and devotion.
I thought of my own wedding anniversaries over the past four years, each one (including our one-month anniversary) spent at the Melting Pot where we splurged for a two hour dining experience finishing off with a pot full of chocolate for dipping strawberries, bananas, pound cake, and marshmallows. We love to curl up in our corner booth and chat and reminisce about our first meal there just thirty days after tying the knot. It’s a lovely tradition that I don’t plan on giving up anytime soon.
But when I think of romantic food, I don’t think of fondue. Yes, you can feed each other apples covered in cheese and strawberries covered in chocolate and get cozy in your booth. But fondue makes me think of food comas and feeling like my cute little dress will tear at the seams after such an extravagant meal. It makes me think of the comments we inevitably make at the end of every meal every year: “We’ll have to remember for next year that we don’t need the full four courses.” But each year we go back to fill up on amazing food that makes us want to go home and go right to sleep. Doesn’t exactly keep us feeling our sexiest, if you know what I mean.
So no, as much as I love chocolate fondue, I don’t think it’s the perfect anniversary dessert. Instead, I thought of a completely different treat. One that you might not associate with fancy meals in dark restaurants while wearing your little black dress, but one that you can enjoy together and will end your meal with a perfect sweet note without weighing you down. And it’s perfect for a summer anniversary, something that most enjoy (I, on the other hand, have a chilly February anniversary).
For your summer anniversary or next romantic date night in, I’d like to suggest you stay away from the fancy cakes or decadent custards or chocolate fondue. Instead, you should give this chocolate raspberry pavlova a try. It’s a simple yet elegant (and oh so gorgeous) dessert that tastes divine. It’s the perfect size for you to share with your significant other on a plate between the two of you. And you won’t need to break the bank to enjoy your special dessert- save that money for gifts or splurge for a steak dinner. It’s simply egg whites, sugar, cocoa, and chocolate. You take this light yet chewy pile of meringue and cover it with a big dollop of whipped cream and fresh raspberries. You’ll get your fill of chocolate and berries (which does feel like a very romantic combination to me), but you won’t feel heavy afterwards. You’ll be fully prepared to reminisce about your wedding night for the rest of the evening 😉
Perfect for: A fancy summer date night at home
Pair with: A light and fresh dinner
Active time: 20 minutes
Total time: 4 hours
Ingredients:
3 egg whites (about 3oz.)
1/2 cup superfine sugar*
2 Tbsp unsweetened cocoa powder
1/2 tsp balsamic vinegar
2 Tbsp finely chopped bittersweet chocolate
whipped cream
fresh raspberries (or other berries)
2 tsp cocoa powder
Directions:
Preheat the oven to 325F. Draw a 6 inch circle in the center of a piece of parchment paper and flip it over onto a baking sheet.
In the bowl of a clean stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until the meringue has foamy peaks. With the mixer still on medium speed, slowly add the sugar a spoonful at a time and continue beating until stiff and shiny- when you lift the whisk attachment, the meringue should stand firm.
Add the balsamic vinegar and using a sieve, shake the cocoa powder over the meringue. Beat on medium low speed until combined. Remove the bowl from the stand mixer and use a spatula to carefully fold in the chopped chocolate.
Use the spatula to mound the meringue into the circle on the parchment paper. Gently smooth the sides and top and create a shallow well in the center.
Place the meringue in the oven and lower the temperature to 290F. Cook for 65-75 minutes, making sure not to open the oven to check on it (the cooler air will make it crack and collapse). Do not remove the meringue from the oven when it has finished baking. Instead, turn off the oven and open the oven just slightly and let it cool for a few hours.
When you are ready to serve, carefully use a spatula to lift up the pavlova and transfer to a plate. Spread whipped cream over the top, dust cocoa over it, and top with fresh raspberries.
*You can use plain granulated sugar, but it might give your pavlova a grainy texture. Superfine sugar isn’t expensive and you can use up the rest of it with most baking applications that call for granulated sugar.
Recipe adapted from Nigella Lawson
