My Go-To Sheet Pan Dessert for Entertaining

Preparing dessert for a large gathering can be overwhelming. With the main course and countless sides already competing for your time and cooking space, the last thing you need is another labor-intensive dish. Thats why a sheet-pan pavlova is my go-to solution. It requires minimal hands-on effort, can be made in advance, and actually tastes better when the meringue rests overnight. When its time to serve, all thats left is adding the toppings.

Although pavlova sounds elegantand certainly looks impressiveits simply baked meringue. Youll only need an electric hand or stand mixer and a sheet pan, though you could whisk it manually if youre feeling ambitious. This version uses both white and brown sugar to enhance the flavor and color, but white sugar alone works fine. Spread across a sheet pan, the meringue bakes low and slow, then dries in the cooling oven until crisp on the outside and marshmallow-soft inside. Once cooled, its finished with whipped cream, fresh berries, and optional baby basil leaves.

The baked base is a blank canvas for countless toppings. Two suggested variations include a lemon-pistachio combination and a playful coconut-macaroon-inspired version with coconut chips and a drizzle of chocolate. Because its made in a large format, it slices easily into squares, and you can even divide the toppingsfruit on one side, chocolate on the otherto satisfy different tastes. Naturally gluten-free and easy to make dairy-free, pavlovas are ideal for serving guests with dietary limitations or for occasions like Passover.

While pavlovas are simple, there are a few important guidelines. High humidity can cause the meringue to weep, making midsummer in the South a poor time for this dessert. Steam from dishwashers can cause similar issues, so its best to avoid running one while preparing the meringue.

Careful separation of egg whites is essential, as even a trace of yolkor any grease on mixing toolsprevents the whites from whipping properly. Sugar must be added slowly to ensure it dissolves completely; undissolved crystals can lead to weeping. A quick finger test will tell you if the mixture is smooth enough. Ultra-fine sugar or pulsing sugar in a food processor helps. Brown sugar should be sifted first to eliminate lumps before adding it.

Pavlovas cant be rushed. They need a long, gentle bake and plenty of time to cool and dry thoroughly to maintain their structure. Use the downtime to prep the rest of your mealor take a well-deserved break.

Although the meringue can be made ahead, wait until serving time to add toppings. Whipped cream and juicy fruit will soften the delicate base if added too early. To streamline serving, prepare the cream and fruit in advance, then spoon them over the pavlova just before bringing it to the table.