Dessert: New Zealand – Mixed Stone Fruit Pavlova

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 30 min

Ingredients

4 large egg whites, at room temperature
1 cup (200 g) caster sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract
3 / 4 to 1 cup (200–250 ml) whipping cream
2 tbsp (15 g) powdered sugar (for cream)
2 peaches, 2 nectarines, and 3 plums, sliced
1 tbsp (15 ml) lemon juice
1 to 2 tsp sugar to macerate fruit

Instructions

1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 20–22 cm circle as a guide.
2. Beat egg whites to soft peaks, then gradually add caster sugar, beating until glossy and stiff peaks form. Fold in vinegar, cornflour and vanilla.
3. Pile meringue inside drawn circle to make a slight well in the center. Bake 1–1¼ hours until dry to the touch; turn off oven and cool inside with door ajar.
4. Toss sliced fruit with lemon juice and 1–2 tsp sugar; let macerate 10–15 minutes.
5. Whip the whipping cream with icing sugar to medium peaks.
6. When meringue is cool, spoon whipped cream into the center and arrange macerated stone fruit on top. Serve immediately.

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