Honey & Jam by Queen Hannah

Author:Queen, Hannah
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2015-05-11T16:00:00+00:00

Peach & Raspberry

PAVLOVA

SERVES 6

This pavlova is a play on the famous dessert Peach Melba. I’ve swapped out the traditional vanilla ice cream for a light and airy meringue.

For the topping and assembly:

2 cups (200 g) fresh raspberries

¼ cup (50 g) granulated sugar

2 large, ripe peaches, sliced into ½-inch (12-mm) pieces

For the pavlova:

4 large egg whites, room temperature

½ teaspoon cream of tartar

Pinch of salt

1 teaspoon vanilla extract

1 cup (200 g) granulated sugar

For the whipped cream:

1 cup (240 ml) heavy cream

2 tablespoons powdered sugar

To make the topping: In a small saucepan, combine half of the raspberries with the sugar. Bring the mixture to a boil over medium-high heat then reduce to a simmer, and cook until the raspberries are soft and the sauce has thickened slightly. Press the sauce through a fine-mesh sieve. Allow it to cool.

To make the pavlova: Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper. Trace a 9-inch (23-cm) circle on the parchment, using a cake pan as a guide. Flip the parchment over.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt at a low-medium speed until soft peaks form. Stir in the vanilla.

Slowly add ½ cup (100 g) of the sugar and increase the speed to medium-high, beating until the meringue holds stiff, glossy peaks.

Add the sugar and beat until very stiff peaks form, 5 to 7 minutes.

Using a spatula, mound the meringue onto the center of the parchment circle. Gently spread it into a round, using the circle as a guide.

Put the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake the meringue for 1 hour, or until it is dry to the touch and sounds hollow when tapped. Turn off the oven and leave the pavlova inside, allowing it to cool completely.

To make the whipped cream: Combine the cream and powdered sugar in a chilled bowl and, using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.

To assemble the pavlova: Spread the whipped cream onto the cooled meringue. Top the pavlova with the raspberry sauce, the remaining fresh raspberries, and the peaches.

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