Find the recipe here karenmartini.com Pavlova is a summer celebration in itself, sweet and decadent but with lots of seasonal fruit as well. I often find it too sweet so I came up with this version. Instead of whipped cream, I use mascarpone and sheep's milk yoghurt, which gives this dessert a lovely sharpness. Rolling your pavlova gives an impressive finish to the presentation and adds a lovely, unusual chewiness to the texture. It also makes it easier to transport if you're bringing a plate or having a picnic. Just pour over the berry salad and icing sugar when you arrive.