Reprinted with permission from Cupcakes by Susannah Blake. Copyright 2007. Published by Ryland Peters and Small.

Summer Dessert #3 - Raspberry and Nectarine Pavlovas

By Susannah Blake

From dainty pastel-colored bites to large fluffy clouds sandwiched with cream, meringues have always been a popular offering for afternoon tea. These mouthwatering individual pavlovas, topped with rich cream and fresh fruit, take the humble meringue one step further. Makes about 14.

Ingredients

  • 2 egg whites
  • ½ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon white wine vinegar
  • 1 ¾ cups crème fraiche
  • 1 pint raspberries
  • 1 ripe nectarine, pitted and cut into thin wedges
  • Confectioners’ sugar, to dust (optional)

  • 2 baking sheets, lined with parchment paper