Strawberries Pavlova With Creme Fraiche | Oregonian Recipes
The origins of Pavlova are still debated between Kiwis and Aussies, who both claim the 1930s creation as theirs. Either way, it's an elegant study in texture...
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Cooking tools:
- Stand mixer
- Baking sheet
- Parchment paper
- Oven
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Refrigerator
Ingredients
- 1/2 cup egg whites (about 4), at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 3/4 teaspoon cider vinegar or champagne vinegar
- 1/2 teaspoon vanilla extract
- 1 cup creme fraiche or sour cream
- 1/4 teaspoon vanilla extract
- 1/4 cup granulated sugar (divided)
- 2 pints fresh strawberries, hulled
- 1 teaspoon lemon juice, balsamic vinegar or red wine
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