The iconic Aussie pav gets a sunny stonefruit upgrade with syrupy, poached peaches that’ll keep you coming back for more! Tip: If you’re short on time, buy ready-made pavlova cases.
Prep : 20 minutes Cook Time: 1hr 30 minutes
Serves : 6
Ingredients :
- 4 egg whites
- ¼ tsp salt
- 1 cup caster sugar
- Extra 1 ½ cups caster sugar
- ¾ cup water
- 4 peaches, each cut into 12 wedges
- ¾ cup thickened cream
- ½ cup sour cream
- 2 tbsp icing sugar
Method :
- Preheat the oven to 120°C/100°C fan forced. Draw 6 x 10cm circles on a sheet of baking paper. Arrange paper, pencil side down on a large baking tray.
- In the large bowl of a stand mixer, whisk egg whites and salt on high speed until firm peaks form. Gradually add sugar, 1 tbsp at a time, beating well after each addition until sugar dissolves. Beat for a further 3 minutes or until the mixture is thick, stiff and glossy.
- Divide meringue between circles and use a palette knife to spread evenly. Bake for 1 hour 30 minutes, or until crisp and dry. Turn off the oven and leave the door ajar for the meringue to cool completely.
- Meanwhile, combine extra caster sugar and water in a saucepan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce temperature to medium low. Add peach wedges and cook for 5 minutes or until softened. Remove from heat and cool.
- Beat cream until soft peaks form. Fold sour cream into cream. Place pavlovas onto a serving platter. Spoon cream onto pavlovas. Top with peach wedges and poaching syrup. Dust with icing sugar and serve.
This recipe by A Better Choice !
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