Pavlova, if you are not familiar with it, is a meringue cake named after the Russian ballerina Anna Pavlove. It’s especially popular in Australia and New Zealand as well as in the U.K. It’s a deliciously sweet and feathery light confection, often filled with whipped cream and fresh berries – and in our case, chocolate! Here is how it works: First, make a meringue – just whip egg whites with sugar, it’s not rocket science! Fold in some cocoa powder. Go gently to avoid deflating the meringue. Next, spread the meringue in a big circle on a parchment-lined sheet, about the size of a pie, and sprinkle with sliced almonds. Bake for a lonnngggg time at a low temperature. Finally, top with melted chocolate (another 3 minutes of your precious time) and let it harden into a shell. Fill with whipped cream, top with berries, and that’s it. Okay, so maybe it’s not cake-mix easy, but it sure fits the bill for a special occasion. I am definitely going to make one of these for New Year’s Eve and maybe even Christmas, since we’ll have a crowd of people to feed. This pavlova has so many flavors and textures to consider, it will make your head spin – in a good way! First, there are the crispy edges of meringue and the soft, slightly marshmallow-y interior. Then there are the crunchy almonds and the dark chocolate shell. Add to that, the clouds of creamy whipped cream and tart raspberries, and you have a dessert worthy of any celebration! You can make the meringue layer a day or two ahead. Gently wrap it in foil to keep from crushing it and leave it at room temperature until you are ready to fill it. After assembling, it will keep in the fridge, uncovered, for up to three hours. If you’re making it for a party, you make it just before guests arrive, stash it in the fridge, and pull it out to oohs and ahhs when the time for dessert rolls around. Serious oohs and ahhhs. Happily, it tastes as good as it looks.

1 1/2 cups (300g) sugar 4 1/2 teaspoons cornstarch 6 egg whites, at room temperature Pinch salt 1/2 teaspoon cream of tartar 1 teaspoons vanilla 1/4 cup (21g)  Dutch processed cocoa powder 4 tablespoons sliced almonds

For the filling:

1/2 cup (2 ounces, 57g)  finely chopped bittersweet chocolate 1 1/2 cups (355 ml) heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 3 (6-ounce) packages raspberries, about 5 to 6 cups (500g) Powdered sugar (for sprinkling)

Line a baking sheet with parchment. With a sharpie or pencil and using a 9-inch pie or cake pan as a guide, trace a 9-inch (23 cm) circle on the parchment paper and then flip the paper, so the ink-side is facing down (and doesn’t touch your food), but you can still see the outline through the paper. Continue beating just until soft peaks begin to form. With the mixer on medium speed, add the sugar 1 tablespoon at a time. When all the sugar has been added, increase the mixer speed to high and beat for 5 minutes, or until the meringue is shiny and forms stiff peaks. Dip your index finger into the meringue and rub it between your finger and thumb. If it feels gritty, continue to beat for another 30 to 60 seconds, or until it feels perfectly smooth between your fingers and all the sugar has been dissolved. Remove the bowl from the stand and sift the cocoa powder over the meringue. With a spatula, gently fold in the cocoa powder until the mixture looks steaked with ribbons of cocoa powder. Avoid deflating the meringue. Bake at 275°F (135°C) for 30 minutes. Turn the oven down to 250°F (120°C) and bake for another 45 to 55 minutes, or until the edges and sides look crisp and the top looks dry. It should still feel slightly soft in the center when you press it gently with your finger. Remove from the oven and let cool completely. Transfer to a serving platter. Store at room temperature for up to 2 days, loosely wrapped in foil. With the back of a spoon or a small offset spatula, spread the chocolate across the middle of the pavlova in an even layer. Place in the freezer for 10 minutes to allow the chocolate to harden. (Make the whipped cream while you wait.) The pavlova is best eaten on the day you serve it, but leftovers will keep for a few days, refrigerated.