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.

SERVES 8

TIME 2¼ hours, plus 1¾ hours cooling

Brown Sugar Pavlova with Stone Fruit

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 ...

Print