Try This Easy Summer Pavlova This Weekend
A pavlova is synonymous with summer and goes down a treat with everyone around the table
- For the pavlova
- 5 large egg whites
- 250g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- For the roasted fruit
- 6 peaches, stones removed and quartered
- 75g light soft brown sugar
- 1/2 tsp cinnamon
- 100ml Eden Mill Burgundy White Wine Cask Aged Gin
- 1 orange, juiced and zest peeled
- To serve
- 350ml double cream
- 1 tbsp icing sugar
- finely grated zest 1 orange
- red grapes, halved
- mint leaves
To make the pavlova, preheat the oven to 140C/fan 120C/gas mark 1. Draw a 20cm by 30cm rectangle on a sheet of baking parchment. Turn the sheet over and use it to line a large baking tray.
In a clean bowl, whisk the egg whites with an electric whisk until it forms stiff peaks. Add the sugar one tablespoon at a time, until the meringue is smooth and glossy, and all the sugar has dissolved. Whisk in the cornflour and white wine vinegar.
Spoon the meringue onto the prepared tray, using a palette knife to spread it just inside the pencil marks.
Bake the meringue for one hour, then turn the oven off and allow to cool completely inside the oven.
To prepare the roasted fruit, preheat the oven to 220C / 200C Fan / gas mark 7. Toss the sliced fruit in a roasting dish with the sugar, cinnamon, gin and orange. Bake in the oven for 10–15 minutes, until softened. Set aside to cool completely.
Whisk together the double cream, icing sugar and orange zest until thickened and pillowy.
When you are ready to serve, spread the cream over the meringue, then spoon over the roasted fruit, allowing the juices to drip down the sides. Dot with the halved grapes and mint leaves.
Eden Mill
edenmill.com
