| | Baby pavlovas with lemon creme fraiche
Baby pavlovas with lemon creme fraiche
Baby pavlovas with lemon creme fraiche 4.3-5 9
  • Calories: 1716 kj
  • Fat: 20g
  • Carbohydrates: 48g

How to Make:

  1. Preheat oven to 120°C. Line a baking tray with non-stick baking paper.
  2. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar and whisk until dissolved. Add cornflour and vinegar and whisk until thick and glossy.
  3. Spoon onto tray to form four 10cm-diameter meringues. Bake on lowest shelf of oven for 45 minutes or until crisp. Turn oven off. Leave pavlovas in oven, with door ajar, for 30 minutes to dry.
  4. Meanwhile, use a whisk to whisk together the creme fraiche, limoncello and icing sugar until soft peaks form.
  5. Place pavlovas on plates. Top with creme fraiche, passionfruit, kiwifruit, strawberries and coconut to serve.
Time for preparing:
45 min.


  • 3 egg whites
  • 155g (3/4 cup) caster sugar
  • 2 teaspoons cornflour
  • 1/2 teaspoon white vinegar
  • 1 x 200ml ctn creme fraiche (King Island Dairy brand)
  • 1 1/5 tablespoons limoncello
  • 1 tablespoon icing sugar mixture
  • 2 passionfruit, halved, pulp removed
  • 1 kiwifruit, peeled, halved lengthways, thinly sliced crossways
  • 4 strawberries, hulled, thinly sliced
  • Shaved fresh coconut, to serve