If you can work a whisk, you can make Chef John's lemon blueberry pavlova.

There are few "fancy" desserts as easy and delicious as the always beautiful Pavlova. Crispy and crunchy on the outside, soft and marshmallowy on the inside, and the perfect nest for something tangy and fresh, like a lemon curd sauce, and fresh blueberries. Just to hedge our bets, we also added a fresh blueberry sauce, since you can't have too many sauces.

Of course, easy doesn't mean fast, or without effort, but the procedure itself is super simple, and if you can work a whisk, you can make a beautiful Pavlova. One of the cool things about this baked meringue is that no matter how you shape it on the pan, whether you use spoons or a piping bag, it always looks fantastic when it comes out of the oven.

In fact, if you go back and watch our strawberry Pavlova video, you'll notice we went with the no design method there, and simply piled the whites on, smoothed out the top, and baked it just like that. Once cooled, you can shatter the top with a spoon, and add your topping(s). Basically, as long as it cooks long enough, and cools slowly in the oven, not much can go wrong. So, no matter what yours looks like, or which fruits and/or fruit sauces you garnish with, I really hope you give this a try soon. Enjoy!

Get the recipe for Chef John's Lemon Blueberry Pavlova.

Lemon Blueberry Pavlova
Lemon Blueberry Pavlova
| Credit: Chef John

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