MAKES 12 PAVLOVA
When I traveled to Australia in 2002, I was concerned about safely eating gluten-free in another country. At the first restaurant, my server asked if I wanted dessert. I explained that I was gluten-free and she brought me a beautiful meringue-like Pavlova, filled with local fresh fruit. That dessert is recreated here with honey in place of the usual sugar. You can make 12 3 to 4-inch Pavlovas or two larger ones (9 inches) that can be cut into individual servings. Top with Strawberry Frozen Yogurt and fresh berries or serve with your favorite fruit. Pavlovas can be made a day ahead; store in an airtight container until served. The eggs cannot be replaced in this recipe.