Easter is steadily approaching and people in my town are already talking about plans for Pasqua. By plans, I mean lunch because that is what Easter is all about here in Italy, the Big Easter Lunch. and Jesus.
You can always tell what feast Italians are celebrating by the desserts that local pastry shops and grocery stores are preparing. There are all sorts of Easter desserts that vary from region to region but I can only speak for what I’ve seen and eaten up here in the North. Some signature Italian Easter desserts you can find here are:
- The standard Chocolate Egg
- Agnello – Puff Pastry dessert with custard filling in the shape of a lamb
- Colomba – Basically Panettone in the shape of a dove
I asked myself the same question. It’s not Italian but I’ve encountered this dessert every Easter whether it be on the front page of our main grocery store’s monthly magazine or on the Italian Easter cooking class I took with my husband at the School of Italian Cooking.
According to Wikipedia, the Pavlova was created in honour of the Russian ballerina, Anna Pavlova in Australia. Or New Zealand. It’s still under debate. Why Italians in Lombardia have made this a part of their Easter menu is still a mystery to me.
However, if Italians are going to adopt a dessert, there is no way they are going to take it as is. They will kick it up a notch and make it even better by using ITALIAN Chantilly Cream. (What’s regular Chantilly Cream?)
So, how do you make an Italian Pavlova? First, you will need the following:
- Meringue – Get the recipe for Meringue and learn the difference between French, Italian and Swiss Meringue
- Italian Chantilly Cream – Get the recipe here
- Strawberries aren’t really in season until June, unless you can find a Napoletan fruit vendor that can get you some fresh from Sicily. (I wish I could link his fruit truck to my blog)
Once you have those items ready, follow these 3 steps:
And that’s how Italian recipes are – SIMPLE and DELICIOUS.