This pavlova recipe is all about achieving that perfect range of textures, where velvety dollops of whipped cream top a crisp, delicate meringue shell made extra crunchy by the addition of nuts or poppyseeds before baking. Technique is key here: Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue and using a wooden spoon to prop the oven door open just a smidge while the meringues cool helps ensure they won’t collapse. A few cracks are common; simply cover them with the whipped cream and berries—or passion fruit and mango if you prefer tropical fruit flavors. Yielding 12 individual meringues, this recipe is ideal for those of us tired of loved ones trying to hog our dessert: Everyone gets their own.
Editor’s note: This recipe was originally published June 23, 2015.