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mini pavlovas with lemon crème fraiche

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

The meringue-based Pavlova was created in the 1920s and named in honor of Russian ballerina Anna Pavlova. It has since become a classic dessert in Australia and New Zealand. It’s typically prepared like one whole dessert that is sliced into individual servings. But here, individual mini Pavlovas are prepared and served with a generous dollop of lemon-infused crème fraiche that’s topped with plenty of fresh in-season berries or passionfruit pulp.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For mini pavlovas with lemon crème fraiche

  • 3 lg
    egg whites
  • 3/4 cup
    superfine sugar (caster sugar)
  • 2 tsp
    cornstarch (or cornflour)
  • 1/2 tsp
    white vinegar
  • 7-oz pkg
    crème fraiche (200ml)
  • 1 1/4 tsp
    limoncello (lemon liqueur)
  • 1 Tbsp
    confectioners' sugar (or to taste)
  • TO SERVE
  • 2
    passionfruit, halved and pulp removed
  • 1 lg
    kiwifruit - peeled, halved and cut into thin slices
  • 4 lg
    strawberries, hulled and cut into thin slices
  • 4 Tbsp
    fresh coconut, shaved (optional)

How To Make mini pavlovas with lemon crème fraiche

  • 1
    Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper; set aside.
  • 2
    With an electric mixer, beat egg whites in a clean bowl until firm peaks form. Gradually add sugar, and beat until dissolved. Add the cornstarch and vinegar, and beat until the meringue is thick and glossy.
  • 3
    Drop spoonfuls onto the prepared baking tray to form four round meringues about 4 inches in diameter. Place baking sheet in oven and bake on lowest rack in oven for 45 minutes or until the meringues are crisp. Turn off oven but leave the baking sheet in the oven for about 30 minutes with the door slightly ajar, to allow the mini Pavlovas to dry.
  • 4
    Meanwhile, whisk together the crème fraiche, limoncello and confectioners' sugar until the sugar is dissolved and soft peaks form.
  • 5
    To serve, place the mini Pavlovas on individual dessert plates. Place a generous spoonful of lemony crème fraiche in the center of each mini Pavlova. Top with fresh passionfruit, kiwifruit and/or fresh berries. Sprinkle a little shaved coconut on top, if desired, and serve immediately.
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