Brown Sugar Pavlova with Stone Fruit

Name: Brown Sugar Pavlova with Stone Fruit
Yield: Serves 8
Ingredients: 1 cup (7 ounces), granulated sugar; ½ cup packed (3½ ounces), light brown sugar; 2 tablespoons, cornstarch; 6 , large egg whites; Pinch , table salt; 2 teaspoons, distilled white vinegar; 2 teaspoons, vanilla extract; 1½ pounds, ripe peaches, nectarines, plums, apricots, or a combination, halved, pitted, and cut into ½-inch wedges; 8 ounces, fresh sweet cherries, pitted and halved; 2 tablespoons, packed light brown sugar; Pinch , table salt; 1 cup, heavy cream, chilled; ½ cup, sour cream, chilled; 2 tablespoons, packed light brown sugar

10 comments

Appears in Cook's Country August/September 2022

Desserts or Baked Goods

Fruit

Make Ahead

This dessert is as airy as a ballerina’s tutu, but it tastes way better.

SERVES8

TIME2¼ hours, plus 1¾ hours cooling

WHY THIS RECIPE WORKS

Pavlova is a study in contrasting textures: The meringue base is crispy on the outside but marshmallowy soft within, and it's topped with velvety whipped cream and juicy fresh fruit. We added a caramelly depth of flavor for this version by ...

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