Pavlova

I was at my parents this weekend for Easter and I made Pavlova for dessert. When I was in England the family I stayed with used to make this and I always loved it. It's basically meringue nest filled with cream and fresh berries. It's another great thing for summer with all the fresh fruit.




Here is the recipe. I could not find creme fraiche at the Fresh Market so I just beat some whipping cream and added that instead.

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1 1/4 cups sugar, divided
• 1 (8-ounce) carton plain fat-free yogurt
• 3/4 cup commercial crème fraîche
• 1 cup sliced strawberries
• 1 cup blackberries
• 1 cup blueberries

Preheat oven to 250°.
Cover a baking sheet with parchment paper. Draw 8 (3-inch) circles on paper. Turn the paper over; secure with masking tape. Beat the egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 8 drawn circles on baking sheet. Shape the meringues into nests with 1-inch sides using the back of a spoon. Bake at 250° for 1 hour. Turn oven off; cool meringues in closed oven for at least 2 hours or until completely dry. Carefully remove the meringues from paper.
Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape into a bowl using a rubber spatula. Combine 1/2 cup sugar, drained yogurt, and crème fraîche. Spoon the yogurt mixture evenly into the meringues. Top each serving with 2 tablespoons each of strawberries, blackberries, and blueberries.