Pavlovas are my new favorite dessert. They're a cinch to whip up - though they have to bake for awhile. You can top them with whatever fruits you want. They use leftover egg whites. No butter or oil, so they're low fat (not low calorie, but still). Win-win-win.
I've found a couple of good recipes. This Gale Gand recipe takes less cooking time. Ina Garten's recipe takes longer in the oven, but the result is a creamier white than Gale's recipe. I decided that my favorite method is to use Ina's recipe, but sub 1 tablespoon of raspberry vinegar for the teaspoon of white wine vinegar called for.
The outside of the pavlova develops a crisp shell in the oven, but the inside is gooey and sweet like a toasted marshmallow. When served with a slightly tart fruit like raspberries or kiwis, the combination is just perfect!