Yesterday was the first real day of spring here in the Netherlands. The temps hit 18C and a coat was no longer necessary. Hubby and I even had our first glass of wine in the garden! I can’t even begin to tell you how much I love the two seasons ahead! Spring and summer mean outdoor meals, crisp wines and markets overflowing with color — not to mention trips to France! We’ll be headed to the beaches of the north in just a few weeks, and I’m hoping we’ll have great weather. I am so looking forward to walks on the beach, seafood and sea air!
The gorgeous weather had me craving one of the most beautiful and light desserts ever: a crisp pavlova topped with crème fraîche, berries and shaving of chocolate. The best thing about this dessert is that it is so easy to make! Whisking those egg whites in a standing mixer is the hardest part — and you’re not even doing the work! Another wonderful thing about this dessert is that you can top it any which way you please. Try different fruits or whipped cream instead of crème fraîche. You’ll love it!
Here’s my recipe:
- 200ml egg white (I used Two Chicks liquid egg white ) PS: not sponsored!
- 250g sugar
- 250g crème fraîche
- 125g fresh raspberries
- 125g fresh red currants
- dark chocolate
- few leaves of fresh mint
Preheat the oven to 150C. Whisk the egg whites in a mixer on medium-high speed. Once they start to hold their shape, gradually add in the sugar. Line a large baking sheet with baking paper. Use a bit of the beaten egg white to hold down the paper (place a small dollop on each corner). Spread the egg white on the baking tray in a rough circle of about 33cm. Bake for an hour and a half at this temperature. After that, reduce the heat to 90C and give the pavlova an extra 15 minutes with the oven door slightly open. Allow to cool. Spread the crème fraîche over the pavlova and garnish with the fruits, shaving of dark chocolate and mint leaves.