Pavlova is the larger, statelier cousin of Eton Mess. Named after Russian ballerina Anna Pavlova, it is widely believed to have originated in Australia or New Zealand, although some say it was created in the United States. Regardless, it is delicious, and can be made using almost any fruit. You may bake the meringue base several hours ahead of time, but do not top with whipped cream and fruit until the moment before serving.

Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place a 9-inch round cake pan on top of the parchment and trace around it with a pencil. Flip the parchment over so the tracing shows through.

Prepare, using ¾ cup sugar and whisking 2 teaspoons cornstarch into the sugar before adding to the egg white mixture:

Scrape the meringue onto the baking sheet within the traced circle and spread it into a disk with a slight depression in the center. Place in the oven and reduce the temperature to 250°F. Bake until the meringue is set, about 1 hour. Turn the oven off and let the meringue cool completely in the oven, about 1 hour more.

While the meringue bakes, prepare one of the following:

Or, if desired, have ready:

Transfer the baked meringue to a serving platter. Prepare:

Spread the whipped cream over the meringue and top with your choice of fruit topping. Serve immediately.