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- 4 egg whites
- 1/4 cup brown sugar
- 3/4 cup powdered sugar
- 1 1/2 cups heavy cream
- 1 teaspoonful of apple cider vinegar
- 4 peaches
- 2 teaspoons of butter
- 1 tablespoon of brown sugar
To make the pavlova, preheat the oven to 150 ° C (130 ° C fan-forced) and line a large baking sheet with parchment paper.
Place the egg whites in the bowl of a stand mixer and begin to beat on medium speed until stiff peaks form. Mix the brown and wheeled sugars and then add them, mixer on high, one tablespoon at a time, waiting at least 20 seconds between each tablespoon.
Once all the sugar is in, the mixture should be stiff and shiny. Rub a small amount of mixture between your fingers, and there should be no sugar grains. (If so, continue whisking until the sugar dissolves.) Then fold the apple cider vinegar through the mixture.
Place the mixture on the lined baking sheet and use a spatula to form a circle of approximately 22 cm. Lower the oven to 120 ° C (100 ° C fan-forced) and bake the pavlova for one hour. Let it cool in the oven completely.
To make the peaches, wash them and cut them in half, removing the stone. Place in shallow roasting pan, slice up and drizzle with butter and brown sugar. Bake at 180 ° C (160 ° C forced by fan) for 10-15 minutes, or until it begins to wilt. Let cool to room temperature.
To assemble the pavlova, beat the cream in soft peaks and spread on the base. Top with peaches and any of their juices, and then serve.
Pavlova base can be prepared up to 2 days in advance and stored in an airtight container.
Feel free to replace the peaches with any other stone fruit, or a more traditional fresh fruit topping.
This recipe was created by Sarah Coates for Kidspot Kitchen.
If you like the sound of this recipe, you may also like this classic Pavlova.