A Pavlova topped with Cream and Fresh Fruit

Name: A Pavlova topped with Cream and Fresh Fruit
Total time: 2 h 30 min
Yield: 8 Servings
Ingredients: 1 cup freeze-dried raspberries (1 1/3 ounces); 6 large egg whites (about 240 grams), at room temperature; 1 ½ cups/300 grams granulated sugar; ½ teaspoon cream of tartar; Pinch of fine sea salt; ½ cup/125 grams Demerara sugar; ½ vanilla bean, split; 2 (1 1/2-inch) strips lemon zest; 3 small (or 2 large) ripe peaches, pitted and sliced; ½ pint raspberries (1 cup); 2 cups (480 ml) heavy cream; ½ cup (120 ml) sour cream; 1 ½ tablespoons confectioners’ sugar; Tiny pinch of fine sea salt

I was introduced to this recipe at a friend’s house by her 11-year old son! He made the dessert and finished it off table side for the adult guest. How impressive, and given the beyond delicious taste, I had to find the recipe.

The recipe is right from the New York Times author, Melissa Clark. What I love about meringues and Pavlovas is you can really be creative with how they are topped, or what dry ingredient to fold into the egg whites. In this recipe we find freeze-dried raspberries that add an incredible fruity flavor to the meringue base. A syrup coats the peaches and if preferred you can omit to eliminate some of the sugar. I always like “naked” fruit because if ripe and flavorful there is no need to change nature.

A Pavlova topped with Cream and Fresh Fruit

Posted by Barbara

Ingredients

Recipe serves: 8-10

	meringue
	1 cup freeze-dried raspberries (1 1/3 ounces)
	6 large egg whites (about 240 grams), at room temperature
	1 ½ cups/300 grams granulated sugar
	½ teaspoon cream of tartar
	Pinch of fine sea salt
	fruit topping
	½ cup/125 grams Demerara sugar
	½ vanilla bean, split
	2 (1 1/2-inch) strips lemon zest
	3 small (or 2 large) ripe peaches, pitted and sliced
	½ pint raspberries (1 cup)
	cream
	2 cups (480 ml) heavy cream
	½ cup (120 ml) sour cream
	1 ½ tablespoons confectioners’ sugar
	Tiny pinch of fine sea salt

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Posted by Barbara

time
2 hours 30 minutes
serves
8
skill level
Medium

Ingredients

meringue
1 cup freeze-dried raspberries (1 1/3 ounces)
6 large egg whites (about 240 grams), at room temperature
1 ½ cups/300 grams granulated sugar
½ teaspoon cream of tartar
Pinch of fine sea salt
fruit topping
½ cup/125 grams Demerara sugar
½ vanilla bean, split
2 (1 1/2-inch) strips lemon zest
3 small (or 2 large) ripe peaches, pitted and sliced
½ pint raspberries (1 cup)
cream
2 cups (480 ml) heavy cream
½ cup (120 ml) sour cream
1 ½ tablespoons confectioners’ sugar
Tiny pinch of fine sea salt

Directions

1 Done	Heat oven to 250 (121C) degrees.
2 Done	Line a baking sheet with parchment paper and draw a circle with a 12-inch (30.5cm) diameter, then flip paper upside-down to see the outline.
3 Done	Using a food processor, blend the dried raspberries until you get a fine powder (the seeds won’t break down so don’t even try.) You should have about 1/3 cup. Set aside.
4 Done	Using the bowl from an electric mixer, hand whisk together egg whites, sugar, cream of tartar and salt.
5 Done	Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
6 Done	Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes.
7 Done	Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
8 Done	To hold down parchment paper, place a bit of meringue on corner of parchment.
9 Done	Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova.
10 Done	Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
11 Done	Topping Stir together 1/2 cup water, 1/2 cup sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 5 minutes.
12 Done	Place peaches in a bowl, and strain in the sugar syrup. Allow to cool.
13 Done	whipped cream In the bowl of an electric mixer, whisk together cream, sour cream, confectioners’ sugar and salt until firm peaks form, about 3 to 4 minutes.
14 Done	Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.