A Pavlova topped with Cream and Fresh Fruit | table&spoon

Ingredients

• 1 cup freeze-dried raspberries (1 1/3 ounces)
• 6 large egg whites (about 240 grams), at room temperature
• 1 ½ cups/300 grams granulated sugar
• ½ teaspoon cream of tartar
• Pinch of fine sea salt
• ½ cup/125 grams Demerara sugar
• ½ vanilla bean, split
• 2 (1 1/2-inch) strips lemon zest
• 3 small (or 2 large) ripe peaches, pitted and sliced
• ½ pint raspberries (1 cup)
• 2 cups (480 ml) heavy cream
• ½ cup (120 ml) sour cream
• 1 ½ tablespoons confectioners’ sugar
• Tiny pinch of fine sea salt