Pavlova with Caramelised Peaches

Serves 4-6

Time 45 minutes

Ingredients

Pavlova

4 egg whites

1½ cups caster sugar

2 tbsp corn flour

2 tsp vinegar 

½ tsp salt

Caramelised Peaches

4 large peaches, cut into wedges, peel removed

2 cups caster sugar

3 tbsp honey

Juice of ½ lemon

Topping

Whipped cream

Mint leaves

Raspberry 

Method

Preheat the oven to 120°C. Line 2 trays with baking paper.

In a bowl, add the egg whites and salt and whisk until the egg whites turn pale and start to peak up. 

Continue whisking the egg white while sprinkling in the sugar, little by little, until the egg whites turn firm and able to form a firm peak. Add the corn flour and vinegar and gently fold through.

Evenly pour the egg whites onto the 2 trays and spread around to form a disk shape. 

Bake for 30 minutes. Allow the pavlova to cool in the oven.

Meanwhile, prepare the peaches. In a dry pan heat the sugar on medium-high heat. Once the sugar starts to set in the middle, add about 1-1.5 cups of water.

Gently swirl the pan until the sugar dissolves in water and starts caramelising lightly. Add the peaches, a splash of water, honey and lemon juice. Continue cooking until the peaches are softened.

To serve, place a pavlova onto a serving plate. Spread a layer of whipped cream, then add the caramelised peaches with syrup and a sprinkle of raspberries. 

Crumble the other pavlova and sprinkle on top with extra peaches, syrup, and raspberries and garnish with mint leaves.