Here is a three-tiered chocolate pavlova, a crackly-edged, pillowy-centered meringue, with a few messy, wonderful things between and on top of it: raspberry curd, barely sweetened whipped cream, a drizzle of chocolate ganache, fresh raspberries, and a dusting of snow, almost as pretty as what’s out my window right now. There are corners you can cut if you wish: you could use a drizzle of storebought chocolate sauce, you could make a quicker raspberry dessert sauce instead of making the curd, but as the curd uses 6 egg yolks and the pavlova uses 6 whites, you might find the balance of ingredients when you make both as satisfying as I do. You could also revert to the single-layer chocolate pavlova in the archives, should you need less of everything.