Cooking Instructions
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Step 1
Preheat your oven to 400 degrees F (200 degrees C) with the fan running.
Step 2
In a mixer, beat the
Eggs (4)
on medium power until they form soft peaks.
Step 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.
Step 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.
Step 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!
Step 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.
Step 7
Wash and segment the
White Peaches (6)
into sixths.
Step 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.
Step 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.
Step 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.
Step 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.
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