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Baby pavlovas with lemon creme fraiche
Baby pavlovas with lemon creme fraiche
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a classic Australian pavlova topped with fresh fruits for a festive Australia Day celebration.
Ingredients:
  • 3 egg whites
  • 155g (3/4 cup) caster sugar
  • 5.00 gm cornflour
  • 1/2 tsp white vinegar
  • 1 x 200ml ctn creme fraiche (King Island Dairy brand)
  • 24.00 ml limoncello
  • 12.00 gm icing sugar mixture
  • 2 passionfruit, halved, pulp removed
  • 1 kiwifruit, peeled, halved lengthways, thinly sliced crossways
  • 4 strawberries, hulled, thinly sliced
  • Shaved fresh coconut, to serve
Instructions:
  • Preheat your oven to 120°C and line a baking tray with non-stick baking paper.
  • Whisk egg whites with an electric beater in a clean, dry bowl until firm peaks form. Slowly add sugar and whisk until dissolved. Add cornflour and vinegar, continue whisking until thick and glossy.
  • Using a spoon, shape mixture into four 10cm-wide meringues on a baking tray. Bake on the lowest oven rack for 45 minutes until crispy. Turn off the oven, crack the door open, and let the pavlovas sit inside for an additional 30 minutes to dry.
  • Whisk creme fraiche, limoncello, and icing sugar until soft peaks form.
  • Serve the pavlovas on plates and generously top them with creme fraiche, passionfruit, kiwifruit, strawberries, and coconut.

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