Peach Melba Pavlova
- Vegetarian
- Dairy free option
- Serves eight
Enjoy this marshmallowy meringue, with vanilla bean whipped cream, raspberry sauce, fresh raspberries and peach slices.
For the meringue
- 5 large egg whites
- 1 teaspoon white wine vinegar
- 290 g (10.25 oz) caster (superfine) sugar
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon vanilla bean paste
For the raspberry sauce
- 150 g (5.5 oz) frozen raspberries, defrosted (fresh are fine too, but frozen are cheaper!)
- juice of 1/2 lemon
- 2 teaspoons icing (confectioners') sugar
To finish
- 300mL (10 fl oz) double (heavy) cream or a plant-based alternative
- 1 teaspoon vanilla bean paste
- 300g (10.5 oz) raspberries
- 5 peaches, stoned and cut into slices
- handful of pistachios, toasted in a pan (lightly dry fry in a pan for 2 minutes) and roughly chopped
Method
- For the meringue, whisk the egg whites and vinegar in a large bowl with an electric hand-held whisk (or use a stand mixer fitted with a whisk attachment) for 3 minutes, or until you have a foamy mixture that forms soft peaks.
- Gradually add the caster sugar, 2 tablespoons at a time, while whisking the eggs whites. Whisk for 3-5 minutes until the mixture is no longer gritty, but feels smooth when rubbed between your fingers. Sift in the cornflour and add the vanilla, before giving it a final 30-second mix.
- Preheat the oven to 140°C fan (325°F) and line a baking tray (pan) with a silicone baking mat or baking parchment. Spread about half the meringue onto the prepared tray to create a 30 cm (12 in) disc about 2 cm (3/4 in) thick. Spoon the remaining meringue on top of the disc, around the edges, to create a classic pavlova crown shape.
- Transfer to the middle shelf of the oven and immediately reduce the oven temperature to 100°C fan (250°F) and bake for 1 hour. Turn the oven off, leave the pavlova in the oven with the oven door closed for 1 hour (do not open it), then slightly open the oven (I use a wooden spoon to wedge it) and leave the pavlova in there for another 30 minutes to finish cooling. This gradual cooling process will help to avoid cracking. Once cooled, store in an airtight container until needed.
- To make the raspberry sauce, add all the ingredients to a blender and blitz until completely smooth. Pass the sauce through a sieve (fine mesh strainer) to remove any seeds, then pour into a small serving jug and store in the refrigerator until needed.
- When you are almost ready to serve, whip the cream with the vanilla in a large bowl until it forms soft peaks (careful not to overwhip as it can split), then spoon it into the centre of the pavlova. Top with the raspberries and peaches and pour a little of the raspberry sauce in between the fruit. Scatter the toasted pistachios on top. Serve with the extra raspberry sauce in a jug on the side. Store any leftovers in the refrigerator and enjoy within 24 hours.
This is an edited extract from Eat and Enjoy Gluten Free by Laura Strange, published by Hardie Grant Books. Available in stores nationally.
Let Laura Strange, a coeliac foodie with 25 years' experience, show you how to make gluten-free life easy and delicious with her debut cookbook, Eat and Enjoy Gluten Free.
Featuring 100 gluten-free recipes, and split into two sections - Meals for Everyone and Baking Up a Storm - the book will take you from speedy midweek meals to easy feasts and perfect pasta, as well as dishing up delicious desserts and giving you advice on how to master baking basics and build your kitchen confidence until you're turning out gluten-free showstoppers.
Recipes include 15-minute Peanut Butter Noodles, Arepas and seriously amazing Chocolate Chip Cookies, as well as hallowed gluten-free foods like Proper Fried Doughnuts, Filo Pastry, Egg Noodles and Sourdough Boule, making it easy for readers to come up with foolproof and fuss-free food in no time.
As well as recipes, Laura will demystify ingredients, such as xanthan gum and psyllium husk (magic ingredients for gluten-free baking), and provide practical advice on living with coeliac disease, including avoiding cross contamination and meal planning.
Eat and Enjoy Gluten Free (Hardie Grant, $45, March 8) is a cookbook that everyone can cook and enjoy eating from, allowing your household to find new favourite meals and bakes to share together, proving that gluten-free is easy once you get the hang of it.
Laura Strange is an award-winning gluten-free food blogger and full-time recipe developer based in Bristol.
Diagnosed with coeliac disease at 14, she has more than 25 years' experience living gluten free.
She is a passionate home cook who has shared hundreds of recipes and meal plans on her website, My Gluten Free Guide.
Therese Murray
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
