Pavlova with Whipped Cream and Blackberry-Blueberry Compote

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Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

Pavlova, sweet meringue cooked till crisp, is one of my favorite desserts. The pleasure is in its texture, delicately crispy on the outside and chewy on the inside. It’s more than enough reason to save your egg whites when making ice cream, pastry cream, or any custard. Purportedly named after the Russian ballerina Anna Pavlova, it is most frequently served with berries and cream. In spring, simply use your choice of fresh berries and whipped cream. In winter, when good-quality South Americ