Recipe: Pavlova with Stone Fruit

Pavlova 2(1).jpg

Recipe courtesy of CSA Member Anna Buss.

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 stone fruit
1 Tablespoon of lemon juice

For the meringue:

  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a stand mixer, beat egg whites until stiff but not dry. Gradually add in the sugar,1 tablespoon at a time,
  3. beating until thick and glossy. Gently fold in almond extract, lemon juice, and cornstarch.
  4. 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.
  5. Bake for 1 hour. Cool on a wire rack.

For the whipped cream:

  1. 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:

  1. Slice fruit into thin wedges and combine with lemon juice

Building the Pavlova

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