Welcome back y’all!

As we shift into this quasi-work week, I’m looking ahead to… my next break! Aren’t we all? New Years Eve is coming right up (like. quick.) but I’m not sweating it  – and neither should you.

That’s because you’re about to learn how to make the besssst dessert to bring to whatever party you’re going to. It’s beautiful, colorful and elegant without being flashy or heavy  – kind of how any good NYE dress should be. But this one you get to eat. (yes!). First spotted in a Saturday morning WSJ, and modified from there.

I’m sharing this early in the week to give you some time to prepare (and hopefully snag a sale). The one – we’ll call it particular – thing about this recipe, is you need room-temperature eggs to make the meringue. Just set them out a few hours ahead of time. This recipe calls for a lot of raspberries (I used nearly 4 pints), so keep an eye out for sales. You can make the curd and the meringue a day ahead, but do be aware they each need time (you can absolutely make each part the night before).

I got into pavlovas years ago after spending some time in New Zealand – go here if you ever get the chance (and here). One of the girls I lived with grew up on the South Island and taught me all about what she says is the country’s national dessert.

What you’ll need:

For the curd:

3 egg yolks (separated)
1 cup fresh raspberries, smashed
1/2 cup sugar
1 tsp. corn starch
3 Tbsp. lemon juice
5 Tbsp. coconut oil

For the meringue:

3 egg whites (separated)
pinch of kosher salt
1 cup sugar
1 Tbsp. corn starch
1 tsp. white wine vinegar
1/2 tsp. vanilla extract
2 cups fresh raspberries

• In a small saucepan, whisk yolks, smashed berries, sugar, corn starch, lemon juice and coconut oil (clumps are okay!)
• Set pan over medium-low heat, constantly whisking until you see bubbles.
• Cook for a few minutes, letting sauce thicken.
• Pour sauce through a strainer, into a small bowl. Discard seeds.
• Chill in the fridge for a few hours. Can stay covered overnight.

• For the meringue: Heat oven to 250 degrees.
• Using an electric mixer, beat egg whites until soft peaks form. Add sugar and beat until stiff peaks form.
• Fold corn starch, vinegar and vanilla into mixture.
• Pour onto a cookie sheet lined with parchment paper.
  • Try to make the shape ovular. You’ll want to shape it so there’s a dip in the middle, with slightly higher sides all around.
• Bake for 1 hour. Turn the oven off but don’t open the door **important** The meringue will continue to cook in the residual heat.
• When you’re ready, gently peel meringue off paper and top with curd and fresh raspberries.