Mango, Kiwi, and Blueberry Pavlova with Whipped Cream

Name: Mango, Kiwi, and Blueberry Pavlova with Whipped Cream
Yield: Serves 10
Ingredients: 1 1/2 cups (10½ ounces), sugar; 3/4 cup (6 ounces), egg whites (5 to 7 large eggs); 1 1/2 teaspoons, distilled white vinegar; 1 1/2 teaspoons, cornstarch; 1 teaspoon, vanilla extract; 3 large, mangos, peeled, pitted, and cut into ½-inch pieces (3 cups); 4 , kiwis, peeled, quartered lengthwise, and sliced crosswise ¼ inch thick (about 1 cup); 5 ounces (1 cup), blueberries; 1 tablespoon, sugar; 2 cups, heavy cream, chilled; 2 tablespoons, sugar

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Appears in Cook's Illustrated November/December 2018

Desserts or Baked Goods

SERVES10

TIME2 to 2½ hours, plus 1¾ hours cooling and 30 minutes macerating

Mango, Kiwi, and Blueberry Pavlova with Whipped Cream

WHY THIS RECIPE WORKS

For foolproof pavlova, we switched from the typical French meringue—which requires precise timing when adding the sugar to the egg whites—to a Swiss meringue, which is made by dissolving the sugar in the egg whites as they are heated over a...

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