This layered dessert will make a stunning centerpiece for a holiday buffet. To make it easier to create even layers of meringue, draw a circle guideline on each sheet of parchment paper, then place the parchment on a baking sheet. If you don't have a pastry bag, place large scoops of the meringue in the center of each circle guideline and use an offset spatula to carefully spread the meringue to the edges of the circle, forming an even layer. Whip the ganache just before assembling the pavlova; it can quickly become too firm to work with.
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