Although slightly Eighties and a little bit kitsch, at heart the pavlova is a pretty simple conglomeration. I say conglomeration because it has the same principles as a dinner party for 25 friends from different social groups – everyone is thrown together and the best is hoped for.
Total Time
2hr
5.0
2 Ratings
Author: East After Noon
Servings:
6
Ingredients
•
4
Eggland's Best Classic Eggs
, room temperature, separated
•
1 1/3
cups
Caster Sugar
•
1/2
tsp
Distilled White Vinegar
•
1
Tbsp
Corn Starch
, sifted
•
6
White Peaches
, ripe
•
3
Tbsp
Granulated Sugar
•
to taste
Whiskey
or Bourbon or Brandy
•
1
cup
Water
•
1 2/3
cups
Fresh Cream
•
1
Tbsp
Caster Sugar
Cooking Instructions
1.
Preheat your oven to 400 degrees F (200 degrees C) with the fan running.
2.
In a mixer, beat the Eggland's Best Classic Eggs (4) on medium power until they form soft peaks.
3.
Add in the Caster Sugar (1 1/3 cups) and mix on full power until the mixture is stiff and glossy. Turn down the speed and add the Distilled White Vinegar (1/2 tsp), beating for three rotations.
4.
Switch off the mixer and very gently fold in the sifted Corn Starch (1 Tbsp) with a metal spoon. Be sure to do this part swiftly so as not to lose the air. Using the metal spoon, dot four tiny blobs of the meringue mixture on to a baking sheet to secure baking paper.
5.
Sprinkle over a small amount of the cornflour and layer the mixture in a circular form (or whatever form you want), creating peaks and curls for added flamboyance!
6.
Pop into the oven, immediately switching off the fan and turning the temperature down to 250 degrees F (120 degrees C). Bake for 90 minutes then turn off the oven and allow to cool inside the oven overnight.
7.
Wash and segment the White Peaches (6) into sixths.
8.
In a shallow pot heat the peaches on high to slightly blacken them. Add in the Whiskey (to taste), then pour in the white Granulated Sugar (3 Tbsp) and Water (1 cup). Bring to the boil, stirring continuously then turn down the heat and reduce by half.
9.
Pour the mixture into an oven-proof dish and place under a preheated grill until the peaches are syrupy and and soft. Allow to reach room temperature.
10.
Beat the Fresh Cream (1 2/3 cups) and Caster Sugar (1 Tbsp) until stiff and peaky. Carefully transfer the meringue base on to your chosen platter. Using a spatula, layer the cream over the top of the cooled pavlova, creating waves and peaks.
11.
Spoon over the caramelized peaches in a haphazard fashion. Finish off your confectionary creation by drizzling the remaining syrup from the peaches over the entire dessert.
12.
Serve and enjoy!
Nutrition Per Serving
CALORIES
599
FAT
30.2 g
PROTEIN
4.1 g
CARBS
72.7 g
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