The meringue part of a pavlova can easily be made a day or two in advance—but it's the whipped cream that gets tricky. While plain old whipped cream has a tendency to weep and wilt, <a href="https://food52.com/recipes/14500-nancy-silverton-s-whipped-cream">Nancy Silverton's genius crème fraîche whip</a href> is longer-lasting and more reliable. That means you can make it ahead of time, and even assemble your pavlova before dinner starts. <br /> <br />This version is flavored with almond and cardamom (a combination I love), but you could easily replace the almond extract with vanilla extract and/or omit the cardamom entirely. Flavor the whipped cream how you'd like and switch up the fruit, too. Two fun ideas: chocolate whipped cream with brûléed bananas; or date syrup whipped cream, crumbled halva, and fresh figs. <br />

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