This classic dessert can be decked out with any fresh, ripe and seasonal fruit -- a combination to pile on top of a fluffy and crisp meringue base. Perhaps the striking balance between these textures and flavours makes pavlova, a dessert native to Australia and New Zealand, so exquisite. Whether it is the peak of cherries and strawberries in summer or oroblancos and persimmons in winter, the versatility of pavlova can be made any season.
If oroblanco is not available at the market, use grapefruit or orange. You can also use sour cream to substitute for crème fraîche.
Pavlova with Oroblanco and Persimmon 7 Steps
Preheat oven to 250°F. Line two trays with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites and salt on medium speed until frothy. Gradually add the sugar while continuing to whisk until the mixture holds stiff peaks. This will take about 12 minutes.
Add the cornstarch and vinegar and continue to mix for a few seconds more, ensuring mixture is well combined.
Transfer the mixture of meringue onto the baking trays, spread and shape to create 4 circles with a slight dip in the centre.
Bake for 1 hour and 45 minutes and allow meringues to rest and cool in the oven for at least 2 1/2 hours. It is important not to open the oven door at this time.
Meanwhile, whisk the crème fraîche, whipping cream and vanilla extract until soft peaks. You are looking for a creamy and fluid mixture.
To assemble, pile the crème fraîche mixture onto the meringue or pavlova shells and add the zest of the oroblanco. Carefully arrange the sliced persimmons and oroblanco chunks then finish with ground pistachios. Serve immediately.