Summer Lovin'

Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.

- By Sarah Sweeney

Summer Fruit Pavlova

SERVES 8.

Making meringue is easy, but it can't be rushed. Letting the meringue begin to cool gradually in a vented oven, then cooling completely on the counter, yields the perfect finished texture.

HANDS-ON: 20 MINS. TOTAL: 3 HRS.

MERINGUE

6 large egg whites

1 tsp white vinegar

½ tsp vanilla

½ tsp salt

1½ cups organic cane sugar

2 tbsp potato starch

TOPPINGS

3 cups mixed berries and stone fruit, sliced if desired

2 tbsp lemon juice

1 tbsp honey

1 1/3 cups light (35%) whipping cream

1 tsp vanilla extract

1. Position a rack in the bottom third of the oven and preheat oven to 300°F. Line a large baking sheet with archment paper.

2. Make the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites on medium-high speed, until frothy. Add vinegar, vanilla and salt. Slowly pour in sugar. Beat for 20 minutes, until firm peaks form. Sift the potato starch into the meringue; gently fold it in.

3. Using a large spoon, dollop the meringue in the center of the prepared sheet. Spread into a 9-inch oval, slightly indented in the middle. Reduce oven temperature to 225°F and bake for 90 minutes, until crisp and very pale on the outside. Turn off the oven, prop the door open with a wooden spoon; keep the meringue in the oven for 1 hour until slightly cool. Remove from the oven to cool completely.