Pavlova is I think, one of the most under-rated desserts. Maybe this has something to do with my unhealthy love for meringue (which also translates into an equivalent macaroon obsession), but I've just never understood why more restaurants don't do it. Sweet and airy, with the tart tang of fruit, it just seems more wholly plausible after a few courses than heavy chocolate puds or too much cheese. Anyway, at a farewell brunch with my friends before departing Beijing, I made sure we ordered Capital M's 'Very Famous Pavlova' which a) is possibly the only pavlova to be found on a restaurant menu in this city, b) certainly lived up to its name and c) was so perfect sitting on their rooftop terrace in the summer/autumn transitioning weather. Whenever I have pavlova made for me by a friend, I request raspberries, but this Capital M version came with a much more exotic fruit mixture, topped with passionfruit sauce - to which I can only say YUM!
As a by-note, the one restaurant I know to always offer pavlova in England is Wagamama, but it's very disappointing. Despite sounding very chic, with its 'tamarind/chilli' combo, there is too little flavour, and too much meringue that feels like it's been sitting around for too long.
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