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 simmering water bath and then whipping the mixture to stiff peaks. Cornstarch and vinegar produced a meringue that was marshmallowy within, with a slight chew at the edge; a generous amount of sugar ensured a crisp exterior. We shaped the meringue into a wide, flat disk and then baked it and let it dry in a turned-off oven. Lightly sweetened whipped cream and fresh fruit balanced the meringue's sweetness and made for a beautiful presentation of colors and textures. Letting the finished meringue sit for a few minutes before serving helped soften the crust for neater slices.