I love the convenience of make ahead desserts around the holidays. I'm usually in charge of making both the savory and sweet components of a meal, so I need all the time I can get.
The AMAZING thing about this meringue and compote is that they can be made several days in advance. You store each part separately and top with meringue with compote right before serving. In fact, I made both components to this dessert three days before we enjoyed it! The meringue is crunchy on the outside and tastes like marshmallows on the inside. The compote is just tart enough to offset the sweetness of the meringue. DELICIOUS!
Recipe for Pavlova with Cranberry Orange Compote