The PERFECT Peach & Cream Pavlova
A showstopper of a summer pudding – crisp meringue outside, marshmallowy middle, topped with soft whipped cream and juicy peaches. Perfect for garden gatherings.
Ingredients
For the Pavlova:
4 egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp vanilla extract
2 tsp cornstarch
For the Topping:
1 cup double cream
2 tbsp icing sugar
1 tsp vanilla
2–3 ripe peaches, sliced
Method
Preheat oven to 150°C (300°F). Line a tray with baking paper and draw a 7" circle.
Whisk egg whites to soft peaks, then gradually add sugar. Beat to stiff, glossy peaks. Fold in vinegar, vanilla, and cornstarch.
Shape meringue on tray, hollowing the centre slightly. Reduce heat to 120°C (250°F) and bake for 1 hr 15 mins. Cool in oven.
Whip cream with icing sugar and vanilla.
Top cooled pavlova with cream and fresh peaches.
Serve on your prettiest platter with tea in a favourite mug. Bliss.
