Brown Sugar Pavlova with Stone Fruit
15 comments
By Appears in Cook's Country August/September 2022
This dessert is as airy as a ballerina’s tutu, but it tastes way better.
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 ...
