Strawberry Pavlova

Meringue desserts like pavlova can seem daunting, but meringue isn’t as fickle as you may believe. Some tips: Use a bone-dry bowl and whisk when whipping, and make sure you beat until stiff peaks form. Keeping the oven door closed while baking to maintain a consistent temperature is also key. You’ve got this! The result is a heavenly combination of soft and brittle textures where the outside has a shatteringly crisp shell, while the inside is a soft marshmallow cloud. Juicy, sweet strawberries are used in two different ways here to amplify their delicious flavors: They’re first used to make a silky luscious sauce, and they’re also macerated and topped over the pavlova. (If you want to spread a layer of whipped cream over your meringue before adding the berries, we definitely won’t stop you.) Make the pavlova components a day ahead, or start it in the morning before heading to the beach; when you return the meringue should be completely cooled and ready to serve.