Our recent foray into fruit-studded sweets has proved to be educational and delicious, and today I am delighted to share with you the final recipe in this unofficial series. If you’ve never had the pleasure of eating pavlova, I implore to make plans for this dessert as soon as you can. It’s about as good as it gets for a meringue-lover like me, and with fresh berries abounding in our midst, there’s never been a better time to indulge. There are several flavors and textures going on here, yet they all come together harmoniously. The base is composed of a …

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