Pavlova with Oroblanco and Persimmon | TasteToronto

Ingredients

• 1 medium oroblanco, peeled and broken in chunks, zest for garnish
• 2 medium ripe Hachiya persimmons, thinly sliced
• 1/4 cup pistachios, ground for topping (optional)
• 6 large egg whites
• 1/4 teaspoon salt
• 1 1/3 cups fine granulated sugar
• 2 teaspoons cornstarch
• 2 teaspoons white vinegar
• 1 1/2 cups crème fraîche
• 3/4 cup whipping cream
• 1 teaspoon vanilla extract