Peach melba pavlova

 

 

Celebrate with this centrepiece pavlova.

 

Ingredients

• 6 egg whites
• 1 2/3 cups caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons cornflour
• 300g frozen raspberries, thawed
• 1 tablespoon icing sugar mixture
• 600ml thickened cream, whipped
• 825g can peach slices in juice, drained

Method

1. Step 1
   Preheat oven to 120C/100C fan-forced. Line a large baking tray with baking paper. Mark a 12cm x 28cm rectangle on paper.
2. Step 2
   Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, until dissolved. Add vanilla, vinegar and cornflour. Beat for 1 minute. Spoon mixture onto prepared tray. Using a palette knife or spatula, spread mixture in marked rectangle, making the sides slightly higher than the centre.
3. Step 3
   Bake for 1 hour 20 minutes or until firm. Turn off oven. Cool in oven, door slightly ajar.
4. Step 4
   Meanwhile, place 150g raspberries and sugar in a small food processor. Process until smooth.
5. Step 5
   Place pavlova on a platter. Top with cream, peaches and remaining raspberries. Drizzle with raspberry mixture. Serve. (taste.com.au)