Only so much whipped cream would fit into yesterday’s feature. We’re sharing yet another recipe from Jenni Kayne’s festive Valentine’s gathering today because, when we’re talking desserts, a pavlova recipe like this one really deserves it’s own spotlight.

Pavlovas essentially boil down to whipped sugar two ways: in egg whites as a meringue and in heavy (preferably organic, grass-fed or even raw) cream. Whipped coconut cream could be great here too! These two simple elements can be layered in any number of ways with chocolate shavings, pomegranate arils or (as Ottolenghi makes it) with pistachios and rose petals. We love it here piled high like a layer cake with classic red berries from chef Annie Campbell. This pavlova is Valentine’s Day on a cake stand – the perfect February treat….