Dazzle everyone with a berry pavlova dream

Crunchy meringue and juicy-sweet fruit come together in a summer dessert that’s sure to delight from first sight to last bite

Stacked Raspberry-Mango Pavlova ACTIVE TIME: 30 min. TOTAL TIME: 4 hrs. SERVES: 12

2 pints fresh raspberries, divided 1 cup granulated sugar, divided 12 egg whites

3 cups powdered sugar 2 Tbs. cornstarch

2 tsp. white vinegar

4 tsp. vanilla extract, divided 2 cups heavy cream 2 mangos, finely diced

1 Heat oven to 200°F. In pan over medium-low heat, bring 11⁄2 cups raspberries and 1⁄2 cup granulated sugar to a simmer; cook 10 min. more, stirring often. Using fine mesh strainer set over a bowl, strain out seeds. Let cool.

2 With mixer on high speed, beat egg whites 2 min. or until frothy. Gradually beat in powdered sugar, cornstarch, vinegar and 2 tsp. vanilla extract; beat 5 min. or until mixture thickens and holds its shape. Fold in raspberry syrup. Divide meringue batter among 3 parchment-lined baking sheets, spreading mixture into 9" circles. Bake 21⁄2 hrs. Turn off oven; let meringues sit in oven 1 hr. more or until crisp.

3 With clean mixer on medium-high speed, beat heavy cream and remaining vanilla and granulated sugar until peaks form. Place 1 meringue layer on plate or cake stand. Top with 2 cups whipped cream and half the raspberries and mango. Repeat with second layer. Top with third meringue layer. Spoon remaining whipped cream on top; garnish with more raspberries and edible flowers, if desired.