Tropical Fruit Pavlova with Mango Cream

Prepare Mango Cream: For yogurt cheese: Line a yogurt strainer, sieve, or a small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve or colander over a large bowl. Spoon yogurt into the strainer, sieve or colander. Cover with plastic wrap. Refrigerate for 24 hours. Remove from refrigerator. Discard liquid.

In a blender or food processor, place mango. Cover and blend or process until smooth. Transfer pureed mango to a medium bowl. Stir in the yogurt cheese, powdered sugar and orange peel. Cover and chill for up to 3 days.

Prepare Meringue Crust: In a medium bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw eight 3-inch circles on the paper or foil (or draw one 8-inch circle on the paper or foil); set aside.

Preheat oven to 300 degrees F. For meringue shell: Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

Using a pastry bag, pipe the meringue onto the small circles on the paper, building up the sides to form shells or use the back of a spoon to spread the meringue over the circles, building up the sides. (Or, for the 8-inch circle, spoon egg white mixture into center of the circle on prepared baking sheet. Using the back of a large spoon, spread mixture to edge of the circle. Build up the edge slightly to form a shell.)

Bake for 35 minutes for the 3-inch shells or for 40 minutes for the 8-inch shell. Turn off the oven. Let shell(s) dry in oven, with door closed, for 1 hour. Cool completely on a wire rack. Carefully transfer shell(s) to a serving plate.

To serve, spread Mango Cream over Meringue Shell(s). Top with Fruit Topping. Cut large shell into wedges.