Berry Pavlova Roulade

The pavlova is the ballerina of the baking world. Literally. It was named for a Russian dancer who was visiting Australia. (Or was it New Zealand? Both countries claim the dessert’s origin.) Over the years, I have played with the shape. Oftentimes, I pile and shape the meringue to give it a more elegant look, reminiscent of the tutus that Pavlova, the dancer, would have worn. In this version, I spread out the meringue, bake it, and roll it up like a jelly roll.

This recipe is simple to make, but it creates a huge impression when served. It is both rustic and elegant and is always met with amazed glee. The meringue bakes up crisp on the outside and delicately soft on the inside. I like to pair it with barely sweetened cream and fresh fruit. When it is all rolled up, the textures, flavors, and beauty of this gluten-free cake make it a total winner.

A pavlova is a great opportunity for improvisation. Use fresh berries, citrusy curd, or passion fruit — or use all of them! The options are limitless. Plus, because there’s zero flour in the meringue, pavlovas are naturally a gluten-free dessert if you need something spectacular that fits that bill. Besides, who doesn’t want to dig into a crackling, sweet cloud?

There are a few parts of this method that will set you up for success. If possible, use really fresh egg whites. They’ll make a stronger egg foam that will be less likely to crack while it bakes. The water in the mix helps to thin out the egg white protein, creating a more ethereal pavlova that will melt in your mouth. If you make your own superfine sugar, sift it first to make sure it is truly fine so it will dissolve into the eggs more easily, giving the pavlova a smoother surface. The low oven temperature is key to keeping the meringue from cracking or browning too much. An oven thermometer is a great tool to determine your oven’s temperature for sure.

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This meringue roulade, which is made by rolling baked marshmallowy meringue around lightly sweetened whipped cream and fresh berries, is equal parts elegant and easy. When mixing the egg whites and sugar, be sure to whip them until they’re pure white, thick, and glossy — the tip of the egg white peak should stand tall when you lift the whisk attachment from the bowl without falling back onto itself.

You can bake the meringue a day in advance, and focus on assembly the next day. As it bakes, the meringue will puff outward, filling the rimmed baking sheet, and brown lightly. If you’ve made pavlova or meringue cookies with a crisp exterior and chewy inside, you may be surprised (as I was!) that this version bakes up flexible enough to be rolled. Layer whipped cream and berries over the meringue then roll into a tight spiral. When you’re ready to serve, finish with a few dollops of whipped cream and more berries on top, leaving the crackly tanned meringue roll visible. — Patty Catalano, Kitchn contributor