The Project: Berry Pavlova with vanilla whipped cream and pistachios

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Each Friday we post a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking, when you have a little more time on your hands.

In a nod to our holiday weekend, we’ve made it a berry patriotic pavlova with vanilla whipped cream and pistachios.

Please let us know if you try it -- better yet, send us a picture of the finished dish at food@latimes.com.

Happy Fourth of July!

-- Rene Lynch
Twitter / renelynch