PEACH PAVLOVA WITH APRICOT CREAM AND SUGARED ALMONDS

READY IN

2 hour and 12 min (plus cooling time)

COOKING TIME

97 min

PREP TIME

35 min

SERVES

8 people

ingredients

150g egg whites, at room temperature

300g caster sugar

1 tsp white wine vinegar

IN STOCK

2 tsp vanilla paste

300ml double cream

½ jar organic apricot extra jam

IN STOCK

½ Jar Navarrico peaches in syrup, drained

IN STOCK

3 tbsp caramelised almonds, chopped

Method:

Preheat the oven to 200°C/180°C fan. Line a baking sheet with parchment paper and sprinkle with the caster sugar. Put the tray in the oven for 7 minutes until the edge of the sugar starts to melt. Remove the sugar from the oven and turn the temperature down to 120°C/100°C fan.
While the sugar is in the oven, whisk the egg whites to stiff peaks in a clean bowl. Start slowly, until small bubbles form, then increase the speed to medium. Gradually add the hot sugar, 1 tablespoon at a time, while whisking. Wait until the whites are stiff before adding more sugar. When all the sugar has been incorporated add the vinegar, and 1 tsp vanilla paste. Continue whisking for 5 minutes, by which time the meringue will be thick and glossy.
Spoon the meringue into a circle on the baking parchment. Using a spatula, pull up the sides to create height whilst turning the tray, leaving a cavity in the centre.
Bake the meringue in the lower third of the oven for 1½ hours. Turn the oven off and leave the meringue inside until it has cooled (or overnight).
When ready to serve, slice the peaches into bitesize pieces. Add 1 tsp vanilla paste to the double cream and whip to soft peaks, stir through 4 tbsp of apricot jam, and gently fold through the peach pieces. Layer the fruity cream into the centre of the meringue. Drizzle with more apricot jam and sprinkle with the chopped caramelised almonds.

Little tip: You can use food colouring of your choice to give a vibrant colour to your meringue, just add some drops on the stage you add the vinegar.