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 marshmallow-like 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 photo gallery.
The classic KitchenAid stand mixer makes quick work of whipping egg whites (and cream, not to mention making all sorts of batters and doughs), and it comes in a rainbow of colors and several sizes to suit any kitchen.See It ›
For the pavlova:
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...