Pavlovas with Blueberries & Lemon Cream
makes 6 servings

Eating pavlova is like eating a cloud. It's a delicate, mildly sweet, barely crisp meringue crust that gives way to a moist, marshmallow-y center. Topped with cream and berries, it is divine. I don't often rave about desserts, or anything, like this. It's the perfect dessert after a heavy meal, and it's gluten free.

And I can tell you that the trick to assembling a great pavlova is choosing the right toppings. An ideal pavlova has a pristine white meringue base, a dollop or two of sweet cream, and toppings that juxtapose tart with sweet. Combinations with pastry cream, strawberries and raspberries are common. Another well known favorite is whipped cream, kiwi, passion fruit and strawberries. The recipe below is more unique but certainly not more risky. The tart lemon cream becomes a punchy backdrop for the mildly sweet meringue and fresh blueberries.