Pavlova, named for the Russian ballerina Anna Pavlova after her 1920s tour through Australia, is an airy meringue cake topped with whipped cream. Popular in both Russia and Australia, the pavlova consists of a crisp shell base with a marshmallowlike interior. Our version is topped with tangy lemon-curd whipped cream and fresh berries—a light and elegant dessert.
Game plan: If you prefer to use prepared lemon curd, you’ll need 1 cup for this recipe.
This dish was featured as part of our Easter Desserts.
For the pavlova: