Pavlova with Fresh Summer Berries & Raspberry Coulis Sauce

Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926.

I have made this recipe, twice, and it is very easy to do. I will share with you a few tips on achieving this easy meringue. By the way, I make ice cream custard with the leftover egg yolks!

This dessert is so impressive and very simple to make. The raspberry coulis sauce takes a bit more work, but I think it's a big ta-da when I serve this dessert.

This recipe is adapted from The Joy of Baking

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