Lemon Coconut Pavlova with Berries
This impressive gluten-free dessert is easy to prepare. Adding lemon and coconut makes it dressier for special occasions. Pavlova shells can be made a day ahead and stored in a single layer on parchment paper covered loosely with foil. If the Pavlova loses its crispness and becomes soft, reheat in a 250°F oven for 10 minutes; cool before filling. The eggs cannot be replaced in this recipe.