Vanilla Pavlovas with Spiced Pineapple Sauce

• Preheat oven to 275° with racks in top and bottom thirds. Line two baking sheets with parchment paper.

The Pavlovas

• whisk together water and 1 Tbsp. cornstarch in a small saucepan over medium heat until it thickens, about 3 minutes; transfer to a small bowl and cover with plastic wrap.
• Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy. Add cream of tartar; beat to soft peaks, 2 minutes. With the mixer running, add superfine sugar, 1 Tbsp. at a time, until all is added. Increase mixer speed to high. Beat the whites until thick, glossy, and stiff peaks form, 3–4 minutes more.
• Add cornstarch mixture and 1 Tbsp. vanilla bean paste; beat on high speed until stiff peaks form again, 1–2 minutes.
• Scoop twelve ½-cup portions of the meringue onto prepared baking sheets. Form a well in each meringue with the back of a spoon.
• Bake meringues until dry and crisp on the edges, about 45 minutes. Shut off the oven and let the meringues cool completely in the oven, about 1 hour. For the pineapple sauce, heat pineapple, pineapple juice, granulated sugar, 1 tsp. vanilla bean paste, allspice, and salt in a saucepan over medium until simmering.
• Whisk together lime juice and 1 Tbsp. cornstarch, then stir into pineapple sauce and cook until mixture thickens, 30 seconds. Transfer sauce to a bowl and let cool to room temperature.

The Whipped Cream

• Beat cream to stiff peaks. Add yogurt, powdered sugar, and 2 tsp. vanilla bean paste and beat just until combined. To assemble Pavlovas, top meringues with sauce and whipped cream.