Pavlova Wreath with Berries and Creme Fraiche Recipe | PBS Food

Pavlova Wreath with Berries and Creme Fraiche

Recipe courtesy of Martha Bakes

Make Martha Stewart's Pavlova Wreath with Berries and Creme Fraiche from the Magnificent Meringues episode of Martha Bakes.

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Yield: Serves 10

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    Ingredients

  • 6 large egg whites, room temperature
  • 1 1/2 cups plus 3 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon pure vanilla extract
  • Blackberries, raspberries, and strawberries, for serving
  • 1 1/4 cup creme fraiche
  • Zest of 1 lemon
  • 1/2 cup heavy cream

    Directions

  1. Preheat oven to 250 degrees. Use a pencil to trace a 10-inch-diameter circle on a piece of parchment. Trace a 6-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in cornstarch, vinegar, and vanilla.
  3. Divide mixture between two large piping bags fitted with a 3/4-inch plain round tip. Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off oven; let stand in oven 1 hour.
  4. Gently roll some of the berries in a damp paper towel, then roll in remaining 3 tablespoons sugar to lightly coat.
  5. To serve, whisk creme fraiche until thickened, then fold in lemon zest. Whisk cream to medium peaks, then fold into creme fraiche; divide among hollows in pavlovas. Garnish with sugared and unsugared berries.
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