Fruit Pavlova - Anna Olson
A Perfect Springtime Dessert with Strawberries
Meringue
4 egg whites, room temperature
3/4 cup sugar
1 tsp cornstarch
1/2 tsp lemon juice or white vinegar
Cream
1 cup whipping cream
3 tbsp creme fraiche or sour cream
2 tbsp sugar
5 tbsp raspberry juice, from fresh or frozen berries
Fruit
Assorted fresh berries
Icing sugar, for garnish
For meringue, preheat oven to 225 F. Trace 8 4-inch circles onto 2
sheets of parchment paper (4 per sheet). Turn paper over (so ink
doesn't transfer to meringues) and line baking sheets. In a mixer
fitted with the whisk attachment or with electric beaters, whip egg
whites until frothy. While whipping gradually add in sugar and beat
until stiff peaks. By hand, fold in gently cornstarch and lemon juice
or vinegar until incorporated. Spread onto traced circles. Bake for
25 to 40 minutes - if meringue starts to show signs of colouring,
reduce oven temperature slightly. Allow to cool.
For cream, whip cream to medium peaks and fold in creme fraiche,
sugar and raspberry juice. Top with fresh berries and chill until
ready to serve. Dust with icing sugar immediately before serving.
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