I love a good pavlova. They’re super decadent and fancy looking, and once you’ve got the process down, they’re easy to throw together, too! But perhaps my favorite thing about them is how customizable they are. The base is just meringue, which is essentially pure sugar. So when choosing toppings, you want to make sure that there’s a bit of acidity to balance things out. For that reason, tart fruits are always a good choice! You can totally leave the fruit raw, but for this recipe I decided to make a red berry compote. It’s got raspberries, strawberries, and cherries, and my god is it good. I also threw a bunch of berries and pomegranate arils on top for good measure. And whipped cream. Because if there’s one thing a pavlova shouldn’t be, it’s boring.