Stone-fruit pavlova

16 February 2016 - 02:32

By Sunday Times Food Weekly

Stone-fruit pavlovaIngredients4 extra-large egg whitesPinch of salt200g (1 cup) caster sugar2 red and 2 yellow plums2 nectarines2 peachesJuice of a lemon500g crème fraîche (or fresh cream, stiffly beaten)MethodPreheat the oven to 130°C. Beat the egg whites till stiff, using an electric mixer. Add the salt and beat till you have soft peaks.

This article is reserved for Sunday Times subscribers.

A subscription gives you full digital access to all Sunday Times content.

Please visit SundayTimes.co.za in your desktop to view our latest subscription options.

Already subscribed? Simply sign in below.

Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.