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I'm Jesse Chefcheck.

And I'm Sholpa Oskokovic.

We are both senior Tuskitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bonapete's book club, but it's for baking.

We're creating the nerdiest and most wholesome corner of the baking internet.

Every month we publish a recipe on Bon Appetit.com that introduces a baking concept we think

you should know.

Then you'll bake, send us any questions you have or pictures of your finished creations.

And then we'll go get together here on the podcast to talk about the recipe.

The January Bake Club recipe, Bagels, is live now on Bon Appetit.com, and we'll tell you a bit about it

at the end of the episode. But today, we're going to be talking about a dessert that is crispy

on the outside, soft on the inside, and decadent throughout.

Shilpa, of all the layered delights and all the world, why bring this one to the bait club?

Okay, to be clear, I think we need to let everyone know that it's Pavlova, the layered dessert.

Should I lead this up too dramatically?

No, no, it's great.

That was the best part.

Thank you.

...