MINI PAVLOVAS WITH LEMON CRèME FRAICHE

Mini Pavlovas with Lemon Crème Fraiche image

Provided by Vickie Parks

Time 1h5m

Number Of Ingredients 12

3 large 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 large kiwifruit - peeled, halved and cut into thin slices
4 large strawberries, hulled and cut into thin slices
4 Tbsp fresh coconut, shaved (optional)

Steps:

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.