Cranberry and Orange Pavlovas
This Pavlova has a secret: The whipped cream on top of the crisp meringue shell tastes a lot like a Creamsicle. Pastry chef Wendy Boys unconventionally flavors the Australian dessert with vanilla and fresh oranges, and then—in another break from tradition—tops it with cranberries and mint.
Here, F&W’s Ben Mims transforms the classic ambrosia salad recipes from his childhood into an incredibly delicate dessert topped with an orange-infused coconut milk whipped cream.
Berry-Yogurt Pavlovas with Chamomile-Lavender Syrup
Aromatherapists take advantage of the calming powers of both chamomile and lavender. Melissa Rubel Jacobson steeps the flowers in a syrup for antioxidant-rich berries.
Pavlovas with Passion Fruit Curd
Here, egg whites form a sweet meringue holding passion fruit curd.
Coconut Pavlovas with Tropical Fruit
The kiwis and mango that fill these airy, low-fat meringues are high in vitamin C and other antioxidants. The low-calorie passion fruit seeds add tartness and intense tropical flavor.
Pistachio Pavlovas with Oranges and Blood Orange Sorbet
If you can find them, use blood oranges instead of lighter-colored navels because darker pigments deliver more antioxidants.