Makes 8 servings.

Preheat oven to 225 degrees F.

Prepare 18- by 13-inch rimmed sheet pan, lined with parchment paper.

Meringue

4 large egg whites, at room temperature

¼ teaspoon cream of tartar

1 cup granulated sugar

Pavlova

1 pound strawberries, quartered and 1 cup raspberries – or substitute other diced fresh fruits, such as peaches, apricots, plums, mangos, blueberries or blackberries.

2 tablespoons granulated sugar, divided

1 cup heavy or whipping (35%) cream

¼ cup sour cream

Fresh basil or mint leaves, thinly sliced (optional)

Meringue: In a large bowl, using an electric mixer on medium speed, beat egg whites until foamy, about 1 minute. Add cream of tartar and beat for 60 to 90 seconds or until soft peaks form. Gradually add 1 cup sugar, beating constantly. Increase mixer speed to medium-high and beat for 4 to 6 minutes or until meringue is glossy and stiff peaks form.

Spread meringue in a 10-inch circle on prepared pan, mounding it slightly higher at the outside edge to create a nest shape. Bake in a preheated oven for 2-½ to 3 hours or until firm and dry. Turn oven off and let meringue cool in oven for 1-½ to 2 hours or as long as overnight.

Pavlova: In a medium bowl, combine strawberries, raspberries and 1 tablespoon sugar.
In another medium bowl, using an electric mixer on medium-high speed, beat cream, sour cream and the remaining sugar, until soft peaks form.

Carefully transfer meringue to a serving plate. Top with whipped cream, berries and basil (if using). Serve immediately.

Ann's Article:

Quick and Easy Sheet Pan Meals

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