Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
Get the recipe for Pavlova ».
Dave Lieberman
From classic carrot cake with cream cheese icing to an ethereal meringue tart, any of these global desserts makes the perfect addition to an Easter table.
Sweet Corn and Blueberry Trifles
Layers of sweet corn pastry cream alternate with an herb-infused blueberry compote and a buttery shortbread crumble in this summery spin on a classic trifle.
Lemon Meringue Pie
A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York.
Baked Alaska
Baked Alaska first made its way into print in Fannie Farmer’s 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat.
Raspberry Brûlée
This simple raspberry dish can also be made with tayberries or blackberries.
Pavlova
Few desserts are as pretty and as easy to make as a pavlova. For this one, we’ve combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman’s homage to the dessert, “Light Fantastic” (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You’ll prevent any crumbling that can occur when the process is rushed. Get the recipe for Pavlova »
Thomas Keller’s Coconut Cake
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
Labneh Tart
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.
