Fruit Pavlova - Anna Olson

A Perfect Springtime Dessert with Strawberries

Meringue
4 egg whites, room temperature
3/4 cup sugar
1 tsp cornstarch
1/2 tsp lemon juice or white vinegar

Cream
1 cup whipping cream
3 tbsp creme fraiche or sour cream
2 tbsp sugar
5 tbsp raspberry juice, from fresh or frozen berries

Fruit
Assorted fresh berries
Icing sugar, for garnish

For meringue, preheat oven to 225 F. Trace 8 4-inch
circles onto 2 sheets of parchment paper (4 per
sheet). Turn paper over (so ink doesn't transfer to
meringues) and line baking sheets. In a mixer fitted
with the whisk attachment or with electric beaters,
whip egg whites until frothy. While whipping gradually
add in sugar and beat until stiff peaks. By hand, fold
in gently cornstarch and lemon juice or vinegar until
incorporated. Spread onto traced circles. Bake for 25
to 40 minutes - if meringue starts to show signs of
colouring, reduce oven temperature slightly. Allow to
cool.

For cream, whip cream to medium peaks and fold in
creme fraiche, sugar and raspberry juice. Top with
fresh berries and chill until ready to serve. Dust
with icing sugar immediately before serving.