Tropical Fruit Pavlovas

1. Preheat the oven to 200°F

Start by preheating your oven to 200°F. Line a rimmed baking sheet with parchment paper to ensure the meringues do not stick during baking.

2. Prepare the meringue

In the bowl of a stand mixer, combine 4 large egg whites, ¾ teaspoon of vanilla extract, and ¼ teaspoon of cream of tartar. Beat the mixture on medium speed until soft peaks form. At this point, the mixture should look airy and hold a peak that gently folds over.

3. Add sugar to the meringue

Gradually add 1 cup of sugar, a little at a time, while continuing to beat the mixture. This gradual addition helps stabilize the meringue, making sure it becomes stiff and glossy. You’ll know it’s ready when the mixture holds firm peaks and looks shiny.

4. Shape the meringues

Spoon the meringue onto the prepared baking sheet, creating 6 mounds. Use the back of the spoon to create a concave center in each mound. This will hold your toppings later.

5. Bake the meringues

Place the baking sheet in the oven and bake for 1.5 hours. The meringues should be dry and crisp when they are done. Turn off the oven and let them cool inside with the door ajar. This gentle cooling prevents them from cracking.

6. Whip the topping

In a mixing bowl, combine 1 cup of chilled heavy cream, ½ cup of chilled sour cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract. Whip the mixture until soft peaks form. This should take just a few minutes and results in a light, fluffy topping.

7. Prepare the fruit

While the meringues are cooling, peel and cut 1 mango into ¼-inch pieces. Peel, quarter, and slice 2 kiwis thinly. Cut 1½ cups of pineapple into ½-inch pieces. Having all the fruit ready makes assembly quick and easy.

8. Assemble the pavlovas

Place each meringue on a plate. Spoon the whipped cream mixture into the center of each meringue, filling the concave space you created earlier. Top with the prepared pieces of mango, kiwi, and pineapple.