Photo by John Kernick
By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Cooks' note:
Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.
Recipe notes
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