blueberry pavlovas

Brown sugar pavlovas (meringue-based, with a crisp outside and fluffy inside), topped with a blend of mascarpone & greek yogurt and a blueberry compote.  It’s essentially the recipe from The Balthazar Cookbook, but with brown sugar and no triple berry action. I made this for dessert after a Sunday dinner of Bon Appetit’s Parmesan Chicken and Roasted Romaine from the March 2012 issue.