Brown Sugar Pavlova with Stone Fruit

WITH ITS ELEGANT meringue, pillowy whipped cream, and juicy ripe fruit, pavlova is a surefire crowd-pleaser. The stately, swooped base—crackly crisp on the outside and marshmallowy soft within—suits a special celebration, yet fresh fruit and cream are as easygoing as a backyard barbecue. And it’s so light and refreshing that there’s always room for it, even after the heaviest of meals.

Pavlova is especially popular in Australia and New Zealand, and both lay claim to its creation in the 1920s. It’s named after