- Summer Fruit Pavlova.jpg (41.18 KiB) Viewed 315 times
Takes: 1 hour 10 minutes (plus cooling and chilling time)
Serves: 8
No nutritional information available.
Ingredients
- 6 egg whites
- 300g caster sugar
- 1½ tsp white wine vinegar
- 1 tsp cornflour
- 300ml double cream, whipped with 2 tsp vanilla extract
- 4 nectarines, halved, stones removed and sliced
- 100g raspberries or strawberries (or mix of both = 100g)
- 1 tbsp flaked almonds, toasted
For the peach drizzle:
- 2 ripe peaches, halved, stones removed and chopped
- 25g icing sugar
- 2 tsp lemon juice
Method
1. Preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Draw a 22cm circle on a sheet of baking paper then turn it over and use to line a large baking tray. Whisk the egg whites in a clean, grease-free bowl using an electric whisk until soft peaks form. Gradually whisk in the sugar, 1 tbsp at a time, whisking well between each addition, until the mixture is firm and glossy. Fold in the vinegar and cornflour.
2. Spoon the meringue mixture on to the lined baking tray, just inside the marked circle and make a dip in the centre using a spoon. Bake for 1 - 1¼ hours until crisp and dry. Turn off the oven and leave the pavlova to cool completely in the oven, with the door ajar.
3. Meanwhile, to make the peach drizzle, blitz the peaches in a food processor or blender until roughly pureed. Push through a fine-holed sieve to make a smooth puree. Stir in the icing sugar and lemon juice and cover and chill.
4. To serve, spoon the cream into the centre of the meringue. Top with the sliced nectarines and peach drizzle and scatter over the raspberries or/and strawberries and flaked almonds. Serve dusted with icing sugar, if liked.
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