Pavlova with Creme Fraiche and Berries
This recipe is lovely year round. The outside is crisp with a pillowy marsh-mellow like center. I top mine with whipped creme fraiche and fruit. To keep in seasonal just switch up fruit topping.
Side note: the above photo was in my outtakes seeing as a pair of curious feet creeped into the shot. It’s since become my favorite take.
4 egg whites room temperature
1/2 cup of sugar
2 tsp cornstarch
1tsp white vinegar
1 tsp vanilla paste
1 cup creme fraiche
2-3 cups of fruit, I used a variety of berries.
At one point in my career whipping egg whites by hand to stiff peaks would have been a challenge I insisted on accepting. Now thats a big HELL NO! This is a job for my stand mixer. Either method will yield the same results. Let me know in the comments below “by hand or by stand?”
Pre-heat your oven to 180 degrees. Line a sheet tray with parchment. In the bowl of your stand mixer put your four egg white, cornstarch and vinegar. Beat on high for 1 minute until stiff. Turn your mixer to a medium setting.
Next grab your sugar and begin to slowly stream it into the mixer while running. Add the vanilla. Beat the egg whites and sugar mixture until the mixture becomes stiff and shiny.
Next, turn your egg white mixture (merengue) onto your parchment lined sheet tray. Use a rubber spatula to shape a circular mound. I try and keep it nice and tall. It will sink a bit as it bakes. Now it’s ready for the oven. bake for 1 1/2 hours at 180. Then turn your oven off and allow to completely cool 1-2 hours. Don’t rush it. You know its done when the outside is cool and hardened.
Just before your ready to serve take the back of a spoon and give your pavlova a few wacks to crack it open a expose the marshmallow center. Top with creme fraiche (I whip mine by hand with a whisk just a little) and fruit of choice.
Let me know in the comments below how yours came out. What kind of fruit did you use?