Pavlova with roasted stone fruit
Our family is very large so when we make a pavlova it needs to be gigantic (but you could halve quantities and reduce cooking time). Almost any fruit topping will work: passionfruit, berries, kiwifruit, mango…
Roasted stone fruit 12 peaches 2 nectarines 12 apricots
¼ cup brown sugar Splash brandy Fresh thyme sprigs
Meringue 16 free-range egg whites 1kg caster sugar
8 tsp cornflour
4 tsp white wine vinegar 1 tsp vanilla extract 2 bottles cream 1. Preheat oven to 150°C.
2. Halve fruit and remove stones. Spread fruit, cut side up, evenly over a baking paper-lined ovenproof dish. Add a pinch of brown sugar, a few drops of brandy and some thyme to the top of each piece.
3. Roast for at least 30 minutes or until golden and soft. Leave to cool.
4. To make the meringue, preheat the oven to 180°C (do not use fanbake) and line a large baking tray with baking paper.
5. Whisk egg whites until mountain peaks form, then whisk in sugar gradually, 1 Tbsp at a time, until the meringue is stiff and shiny and the sugar has completely dissolved. Try rubbing a little between your thumb and forefinger – it should feel smooth with no grains.
6. Sprinkle the cornflour, vinegar and vanilla over the meringue and fold in lightly with a spoon. Mound the meringue onto the tray, using a spatula. Flatten the top and smooth the sides.
7. Put in the oven and immediately turn down to 130°C. Cook for 2 hours then turn off oven and leave pavlova to cool in oven overnight. In the morning, remove pavlova and store in an air-tight container (it will keep for a couple of days if you want to make it ahead).
9. Slide the pavlova onto a serving platter; I need help here because it’s huge! Whip the cream, pile it onto the meringue and decorate the top with the roasted stone fruit and any juice from the pan. Enjoy!