Peach & Raspberry Pavlova
This Peach & Raspberry Pavlova is a delightful dessert with a crispy meringue shell, a soft marshmallow-like interior, and a fresh, fruity topping that’s perfect for any occasion!
Equipment:
Tala Glass Mixing Bowl 15 x 8cm
Tala Performance Baking Tray 34cm x 24cm
Tala Round Liners 23cm Greeseproof
Ingredients:
Raspberry Coulis:
● 100g caster sugar
● 30ml water
● 350g frozen raspberries (thawed)
Pavlova:
● 6 large egg whites
● 350g caster sugar
● 1 tsp white wine vinegar
● 1 tsp cornflour
Cream & Decoration:
● 375g mascarpone
● 200ml double cream
● 3 tablespoons icing sugar
● 1 tsp vanilla bean paste
● 1-2 peaches (chopped into slices and mixed with a drop of honey if you fancy!)
● 200g fresh raspberries
Method
1. First make the raspberry coulis. Combine the sugar and water in a bowl and place in the microwave for 2 minutes on a high power. Stir to combine, the sugar should have dissolved.
2. Place the mixture into a blender along with the thawed raspberries and blitz until you have a thick yet smooth consistency. Pass the mixture through a sieve to extract the liquid and discard any seeds/lumps. Set aside to cool.
3. Time to make the pavlova. First, preheat the oven to 160°C (preferably no fan - if fan then reduce temperature by 20°C) and line a large baking tray with baking paper, drawing a 25cm circle in the middle of the paper.
4. Using a stand mixer with the whisk attachment or an electric whisk, whip the egg whites until soft peaks form. Then gradually add the sugar as you whisk on a high speed until the mixture is stiff and shiny. Add in the cornflour and vinegar and gently fold into the mixture.
5. Dollop the meringue mixture onto the prepared baking tray, keeping within the circle and forming into a disk shape, making a dent in the middle for the cream and fruit to sit in.
6. Place in the oven and immediately turn the temperature to 140°C (preferably no fan - if fan then reduce temperature by 20°C) and bake for around 1 hour - 1 hour and 20 minutes. The outside should feel crisp. Once baked, turn the oven off and leave the pavlova inside to cool completely, for at least 2 hours and up to overnight. If you don’t want to leave it in the oven overnight then, once cooled, store in an airtight container until ready to use.
7. When ready to assemble and serve, make the cream. First, lightly whip the double cream until soft peaks have almost formed (be careful not to over whip). Then, combine it with the mascarpone, icing sugar and vanilla bean paste, gently folding it all together. You can either leave the cream as it is or ripple through some of the raspberry coulis.
8. Now it’s time to assemble! Gently spread the cream onto the pavlova, top with raspberry coulis and finish with your peaches and raspberries. Then, cut, serve and enjoy!