Baby Pavlovas With Lemon Creme Fraiche

Celebrate Australia Day the traditional way with our delicious, fruit-topped pavlova.

The ingredient of Baby Pavlovas With Lemon Creme Fraiche

• 3 egg whites
• 155g 3 4 cup caster sugar
• 2 tsp cornflour
• 1 2 tsp white vinegar
• 1 x 200ml ctn creme fraiche king island dairy brand
• 1 1 5 tbsp limoncello
• 1 tbsp 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

The Instruction of baby pavlovas with lemon creme fraiche

• preheat oven to 120u00b0c line a baking tray with non stick baking paper
• 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
• 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
• meanwhile use a whisk to whisk together the creme fraiche limoncello and icing sugar until soft peaks form
• place pavlovas on plates top with creme fraiche passionfruit kiwifruit strawberries and coconut to serve

Nutritions of Baby Pavlovas With Lemon Creme Fraiche

fatContent: 410 124 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 49 grams carbohydrates
fibreContent: 48 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: 58 milligrams cholesterol

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