Pavlova with Frog Hollow Farm Stone Fruit

RECIPE & PHOTOGRAPHY: ANNA BUSS

Ingredients

Meringue:

4 egg whites

1 1/4 cup granulated sugar

1 teaspoon almond extract

1 teaspoon lemon juice

2 teaspoons of cornstarch

Whipped Cream:

1 pint heavy cream

3 Tablespoons of confectioner’s sugar

Fruit Topping:

2-3 lbs of sliced Frog Hollow Farm stone fruit (peaches, plums, nectarines)

1 Tablespoon of lemon juice

Method:

For the meringue:

  • Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer, beat egg whites until stiff but not dry. Gradually add in the sugar,1 tablespoon at a time, beating until thick and glossy. Gently fold in almond extract, lemon juice, and cornstarch.
  • Spoon mixture on to parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly, so there is a dip in the center.
  • Bake for 1 hour. Cool on a wire rack.

For the whipped cream:

  • In a stand-mixer, beat heavy cream. Once the cream begins to thicken, add confectioners sugar, and beat until stiff peaks form. Refrigerate for later.

For fruit:

  • Slice fruit into thin wedges and combine with lemon juice

Building the Pavlova

  • Once the meringue has cooled, remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with slices of stone fruit.

RECIPE & PHOTOGRAPHY BY: ANNA BUSS


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