Name: Berry and Tarragon Pavlova
Yield: 8 Servings
Ingredients: 3 large egg whites; 1/2 teaspoon cornstarch; 1/8 teaspoon cream of tartar; 1/2 cup plus 1/3 cup sugar; 1 teaspoon fennel seeds, lightly crushed; 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups); 6 ounces fresh raspberries (about 2 cups); 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 3/4 cup chilled heavy cream; 3/4 cup mascarpone; 2 tablespoons fresh tarragon leaves

Image may contain Cutlery Fork Food Dessert Cake Fruit Strawberry Plant Dish and Meal

Oof Verschuren

"I like unsweetened whipped cream on top," van Boven says of this pavlova recipe, "because the fruit is sweet enough on its own."

Recipe notes