This pavlova is a great way to show off fruit that's at its peak, plus it's super-adaptable. The easy-to-make meringue, which is crisp outside and marshmallow-like inside, can be topped with any assortment of stone fruits and berries that are ripe and ready. Bonus points for the fact that this impressive summer dessert requires just 25 minutes of active prep time.
To make ahead: If it's not humid, store cooled meringue (Steps 1-4) in an airtight container or well wrapped for up to 1 day. If it is humid, assemble pavlova and serve shortly thereafter.
Equipment: Parchment paper
1 1/2 fat, 1 other carbohydrate, 1/2 fruit