Never a big fan of meringue, this version won me over. The slow, low temperature baking process produces a fragile, porcelain-like exterior with a soft, chewy middle. The individual pavlova (named in honor of Russian ballerina Anna Pavlova) are shaped with a small well in the center to hold whipped cream and fruit. The recipe may seem involved, but is in fact fairly simple, the key is not to rush the cooling time in the oven.
Here we used canned peaches, but look forward to making these again when the berries come on.
Lemon Pavlova with Peaches and Cream (adapted from May 2016 Better Homes and Gardens)