Apricot “Egg” Pavlovas

I don’t always have the patience to make a complicated dessert. When I do have the urge to impress, I go for these elegant egg-shaped treats, a classic combination of meringue, cream, and fruit. While there are a few steps to the recipe, each is fairly simple unto itself, and everything can be made in advance and assembled right before serving. I think of this as an exercise in layering different levels of sweetness and texture: the airy, lightly sweet meringue and velvety whipped cream top