Photo by Romulo Yanes
The ruffly white meringue called a Pavlova is all about sublime textures. Here, the crunchy yet marshmallowy meringue meets silky lemon curd, juicy ripe berries, and billows of whipped cream. Virtually the national dish of Australia, the dessert is claimed by New Zealand as well; it was named for the Russian prima ballerina Anna Pavlova, who toured both countries in 1926. The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.
Cooks' notes:
•For best results, keep oven door closed as much as possible during baking.
•Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.
•Curd can be made 2 days ahead and chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
53 Sensational Spring Desserts
Rhubarb crumb bars, anytime lemon cake, pies for the first fruits of spring, and more sweets to brighten your days.43 Gluten-Free Desserts for Every Occasion
Whether it’s a special occasions or just any Tuesday night, here are our best, crowd-pleasing gluten-free desserts.53 Lemon Desserts to Brighten Your Day
Pucker up for these lemony sweets.100 Recipes We Wouldn't Attempt Without a Stand Mixer
Were there meringues before stand mixers? Sure. But they weren't half as much fun to make.15 Ways to Use Fruit Curd
Once you've [perfected your fruit curd technique](http://metabolism-journal.info/expert-advice/how-to-make-lemon-curd-step-by-step-gallery), the possibilities for using it are endless.
