Pavlova is a wonderful summer dessert and this recipe by Delia Smith makes use of some Fromage Fraiche, Mascarpone and Strawberries.
Fromage Frais is a fresh low fat curd cheese made from pasteurised cows milk. Similar to cottage cheese but isn’t, it is is processed until it is free of lumps.
Common in Europe but not so much here, If you can’t find any you can make your own by mixing together cottage cheese & plain yoghurt in equal parts. Blend them together until smooth.
Or you can substitute with some double thick cream!
|For the Filling:|
|For the Topping:|
|Icing Sugar||for dusting|
|For the Meringue:|
For the Meringues:
1 . Preheat the oven to 150°C
2 . Whisk the egg whites until they peak
3 . Add the caster sugar 1 tablespoon at a time
4 . Spoon about a third of the mixture onto a prepared baking sheet, forming a 20cm circle
5 . Spoon blobs around the edge so they form a circle
6 . Use a skewer to make the swirls
7 . Pop in the oven for 1 hour, then turn off the oven leaving the pavlova in the oven until cold
For the filling:
1 . Whisk the filling ingredients together, the mascarpone, vanilla, fromage frais and caster sugar
2 . Put 1/3 of the strawberries in a blender with an additional 1 dessert spoon of caster sugar and pureeSieve into a bowl
3 . Halve the remaining strawberries
1 . Lift the pavlova off the baking sheet
2 . Spoon the vanilla cream into the middle
3 . Arrange the strawberries
4 . Dust with icing sugar