Spiced peach and passionfruit pavlova
THE food gurus at delicious.com.au have shared their take on the classic summer dessert in their new book At Our Table.
Serves. 8 Prep. 1 hour 50 minutes, plus 6 hours to cool
Cook. 1 hour 20 minutes
Ingredients
- 6 eggwhites
- 1 1/2 cups (330g) caster sugar
- 3 tsp cornflour
- 1 tsp white vinegar
- 500g mascarpone
- 2 tsp vanilla bean paste
- Spiced peaches
- and passionfruit
- 1/2 cup (110g) caster sugar
- 1/2 tsp ground allspice
- 5 cardamom pods
- 1 cinnamon quill
- 4 juniper berries
- Pulp of 4 passionfruit
- 4 peaches, stones removed, thinly sliced
Method
- Preheat oven to 160°C. Line a large baking tray with baking paper and draw a 20cm diameter circle on the paper.
- Whisk eggwhites and sugar in the bowl of a stand mixer for 15 minutes or until thick, glossy and sugar has dissolved. Whisk in cornflour and vinegar until combined. Spoon meringue onto tray, staying inside the circle template.
- Using a small palette knife drag the meringue from the bottom upwards to form peaks around the edges.
- Place the meringue in oven and reduce oven to 100°C. Bake for 1 hour 20 minutes or until outside is crisp and dry. Turn off oven and leave meringue in oven with the door ajar for at least 6 hours or until cooled completely.
- For the spiced peaches, place sugar, allspice, cardamom, cinnamon, juniper, passionfruit and . cup (125ml) water in a saucepan over medium-low heat, stirring until sugar dissolves.
- Simmer for 8-10 minutes until slightly thickened. Place the peaches in a heatproof bowl and pour over the spice mixture.
- Cover with plastic wrap and chill for 1 hour.
- Combine mascarpone and vanilla in a bowl, then gently spoon into the centre of the pavlova. Top with spiced peaches and passionfruit syrup. Serve immediately.
- Recipe from At Our Table Harper Collins $49.99 www.harpercollins.com.au
