Ingredients
For the Pavlova:
3/4 cup | 180ml | 6 egg whites
1/8 tsp cream of tartar
1 ½ cups Demerara sugar
2 tsp cornstarch
2 tsp lemon juice
1 tsp vanilla paste
For the Whipped Cream:
2 cups 480 ml heavy cream
1 cup | 125g icing sugar
1 tsp vanilla paste
For the Caramelized Peaches:
4 large peaches sliced
2 tbsp butter
3 tbsp honey more if needed
1 tsp vanilla paste
1/4 cup | 30ml bourbon
Instructions
Make the Pavlova:
- Preheat the oven to 250°F. Line a large baking sheet with greaseproof paper and draw two 8-inch circles, spaced slightly apart. You might need to use two baking sheets depending on the size of your baking sheets/oven.
- Put the sugar in a food processor or blender and blitz to create a finer grain. You do not want to turn it into powder, just blitz until the granules are smaller.
- Using a stand mixer with the whisk attachment, beat the egg whites on medium-low speed until frothy, and then add the cream of tartar.
- Increase the mixer speed to medium-high and beat to soft peaks.
- Gradually add the sugar a couple of tablespoons at a time.
- Continue beating on medium speed until the meringue is glossy and stiff peaks form. Feel a bit of the meringue between your fingers – it should not feel grainy. If it does, continue to beat for a bit longer.
- Add the cornstarch, lemon juice and vanilla and whisk for a couple minutes to combine evenly.
- Divide the meringue evenly between the two circles, using a spatula to form a circular shape. Any leftover meringue can be piped to form meringue kisses.
- Bake the meringue for 10 minutes then reduce the temperature to 90°C (200 °F) and continue to bake for 1 hour and 20 minutes. Leave the meringue in the oven until completely cool.
- Store the cooled Pavlova layers in an airtight container for up to three days.
Make the Caramelized Peaches:
- Heat the butter in a skillet. Add honey and vanilla paste once butter starts to foam.
- Add peach slices and simmer until they start caramelizing, turning them over gently to coat in the sauce.
- Add a generous splash of bourbon before taking off the heat.
- Transfer to a plate to cool before assembling the Pavlova.
Make the Whipped Cream:
- Place the cream, icing sugar and vanilla paste in the bowl of your stand mixer fitted with the whisk attachment.
- Whisk at medium-high speed until it holds soft peaks, keep an eye on it so that it does not over whip.
- Keep in the fridge until ready to use.
- Assemble the pavlova
- Place the bottom Pavlova layer on a serving plate or cake stand.
- Add half of the whipped cream and a layer of peaches plus some of their caramel syrup.
- Top with the second Pavlova layer and add the remaining whipped cream, piling more peaches on top.
- Drizzle with any remaining syrup and serve immediately.
Enjoy, Dean Stefanic
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