The delight of these pavlovas not only resides in their lovely pink colour, but also in their caramelized crunch topping which slowly dissolves as it comes in contact with the sweet pink grapefruit juices. Call it “Pavlova Brûlée” for lack of a better term! Meringues are sensitive to humidity so keep in mind that a meringue that takes 25 minutes to bake on a dry winter’s day could take 40 minutes or longer on a warm summer’s day.
ingredients
Meringue
Cream
Fruit
Topping
directions
For meringue, preheat oven to 225° F. Trace 8 4-inch circles onto 2 sheets of parchment paper (4 per sheet). Turn paper over (so ink doesn’t transfer to meringues) and line baking sheets. In a mixer fitted with the whisk attachment or with electric beaters, whip egg whites until frothy. While whipping gradually add in sugar and beat until stiff peaks. By hand, fold in gently cornstarch and lemon juice or vinegar until incorporated. Spread onto traced circles. Bake for 25 to 40 minutes – if meringue starts to show signs of colouring, reduce oven temperature slightly. Allow to cool.
For cream, whip cream to medium peaks and fold in crème fraîche, sugar and raspberry juice. Chill until ready to serve.
For grapefruits, cut away grapefruit skins and pith with a serrated knife. Slice into thin discs (you should get about 16 slices).
For topping, in a small saucepan, bring sugar, corn syrup and water up to a boil. Cook without stirring for 3 to 4 minutes, until it turns light brown. Pour syrup onto a sheet of greased parchment paper and allow to cool. Pulse the caramelized sugar in a food processor to grind finely.
To serve, place meringue onto serving plate and dollop with raspberry cream. Arrange 2 grapefruit slices over cream and sprinkle generously with sugar. Serve immediately.