Ethereal clouds of fluffy meringue bake into a sweet and crunchy dessert that’s a wonderful way to showcase fresh local fruit.
Ingredients
- 2¼ cups granulated sugar, divided
- 2 tablespoons cornstarch
- 8 large egg whites
- 1 tablespoon fresh lemon juice
- 1 tablespoon vanilla bean paste
- ½ teaspoon kosher salt
- 2 cups sliced strawberries
- 2 oranges, peeled and sliced
- 2 cups heavy whipping cream
- ¼ cup crème fraîche
- Fresh mint leaves, for garnish
Instructions
In a medium bowl, stir together 2 cups sugar and cornstarch. Set aside. Using a stand or hand mixer, beat egg whites, lemon juice, vanilla bean paste and salt at medium speed until frothy, 1 to 2 minutes. Increase mixer speed to medium high. Add sugar mixture gradually, a few tablespoons at a time, beating until stiff, glossy peaks form, about 10 minutes.
Preheat oven to 250°. Line a rimmed baking sheet with parchment paper. Spread egg white mixture onto prepared pan in an even layer. Bake until lightly browned and crisp, about 2½ hours. Turn off oven, and let cool on pan in oven for 3 hours.
Stir together strawberries, oranges and 2 tablespoons sugar in a medium bowl. Set aside. Using a stand or hand mixer, beat cream and remaining 2 tablespoons sugar at medium speed until soft peaks form, about 2 minutes. Gently fold in crème fraîche until combined. Spread whipped cream over cooled pavlova; topped with desired amount of fruit. Garnish with mint, if desired.
