Pavlova, the creamy meringue dessert claimed by both Australia and New Zealand, is said to have been named for the ballerina Anna Pavlova, its soft, billowing form inspired by the layers of her tutu. At Sophie Delany’s family gatherings, it’s less a legend than a tradition — a dessert that brings the wow factor while remaining remarkably forgiving.
Delany, who spent more than a decade in Highlands restaurants before opening One Wicker Cheese (539 Main Street), is quick to note that she was never the baker in her family. That role belonged to her sister. Growing up, pavlova felt like a production — egg whites whipped just so, sugar measured carefully, and the oven door never opened. For years, it was something she admired more than attempted.
That changed when a craving for pavlova’s familiar contrast — crisp shell giving way to a marshmallow-soft center — sent her back to the source. Her mother shared a handwritten recipe passed down from her grandmother, anchored by a simple, unfussy formula: two ounces of sugar for every egg white.
“Once I understood that,” Delany says, “it all clicked.”
What she appreciates most now is how practical the dessert actually is. The meringue base can be made in advance and finished just before serving, making it ideal for gatherings where timing matters less than momentum. It looks dramatic on the table without demanding perfection. It’s magnificent, and deliriously easy.
This version stays true to that foundation, with a distinctly One Wicker sensibility layered on top. Instead of traditional whipped cream, Delany folds tangy local goat cheese into softly whipped cream, then swirls in bright lemon curd and finishes with fresh berries.
The result is balanced and composed: sweet but not cloying, rich yet refreshing. Goat cheese’s gentle acidity works in harmony with citrus, sharpening the flavors without tipping the dessert out of balance.
The goat cheese comes from Byrd Gap Dairy in Franklin — fresh, soft, and lactic, with a melt-in-your-mouth texture that blends seamlessly into the cream.
“It’s exactly what you want here,” Delany says. “Nothing heavy. Nothing sharp. Just enough tang to keep everything in check.”
Sophie Delany
Ingredients
For the Pavlova
6 large egg whites, at room temperature
12 ounces superfine sugar (about 2 ounces per egg white)
For the Goat Cheese Whipped Cream
8 ounces plain goat cheese, at room temperature (Sophie highly recommends using Byrd Gap Dairy’s cheese from Franklin, NC.)
1 cup cold heavy cream
2–3 tablespoons honey
½ teaspoon vanilla extract
For the Lemon Curd
3 large eggs
½ cup granulated sugar
½ cup freshly squeezed lemon juice (about 3 lemons)
2 teaspoons lemon zest
6 tablespoons unsalted butter, cut into small pieces
To Finish
Fresh berries (strawberries, raspberries, blueberries)
Directions
1. Heat the oven to 300°F. Line a baking sheet with parchment paper.
2.. In a stand mixer, beat the egg whites on medium speed until soft peaks form.
3. Increase speed to high and add the sugar gradually, one tablespoon at a time, beating well between additions, until the meringue is thick, glossy, and holds stiff peaks with the sugar fully dissolved.
4. Spoon the meringue onto the prepared baking sheet, shaping it into a circle about 2–3 inches high. Create a shallow dip in the center.
5. Bake for 45 minutes. Turn off the oven and leave the meringue inside for 1 hour without opening the door. Remove and cool completely.
6. To make the whipped cream, beat the goat cheese in a stand mixer until smooth and creamy, about 1 minute. With the mixer running on low, slowly add the heavy cream. Increase speed to medium-high and whip until soft peaks form, 2–3 minutes. Add the honey and vanilla and whip just until medium peaks form. Chill for 30 minutes.
7. To make the lemon curd, whisk together the eggs, sugar, lemon juice, and zest in a heatproof bowl. Set over a saucepan of gently simmering water and cook, whisking constantly, until thickened and able to coat the back of a spoon, 8–10 minutes. Remove from heat, strain if desired, and whisk in the butter until smooth and glossy. Cool completely.
8. To assemble, transfer the cooled meringue to a serving platter. Spoon the goat cheese whipped cream into the center, leaving a visible rim. Dot with lemon curd and gently swirl. Finish with fresh berries and serve immediately.
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