Bake Like a Buckeye - Berry Pavlova

The flavor I associate most with the Fourth of July is berries. Mostly black raspberries, but also strawberries, gooseberries, currants, and red raspberries can be ripe by then. And there is no better time to eat them than slightly warm from the sunshine at the lake. The red and white of this pavlova make for a festive July 4 dessert. Early blueberries can pay homage to Old Glory, but if it's too early in your part of the country (like mine) black raspberries stand in more than adequately.

Pavlovas are a perfect dessert for summertime. Made when eggs are abundant and the taste of cream is at its best. It is light and refreshing. The berries and the whipped cream are both served cold. This recipe takes advantage of local eggs, cream, honey, and berries.

Bake Like a Buckeye - Berry Pavlova
Ina Garten's pavlova - (I never bother with the vanilla)
Freshly whipped cream, sweetened with honey - that's as in cream that has been freshly whipped, not fresh cream. Did you know that true fresh cream doesn't whip? It needs to age for a week or so before it's ready to hold peaks.
Strawberries, black raspberries, currants, gooseberries, and whatever berries are available fresh.