Want to start the year with something elegant, light, and refreshing? Enter the pavlova.
As our former cake columnist Maria del Mar Sacasa described it, "Pavlova meringue is pure white with a thin, crisp shell that gives way to a softly chewy interior." Those ethereal meringues are typically topped with fruit, though as New York Editor Max noted, the specific type of topping is wonderfully open and varied.
These pavlovas make the best of winter citrus by being topped with an orange and lemon custard that's folded with segments of orange and a cloud of whipped cream.