Peach & Raspberry Slab Pavlova

Peach & Raspberry Slab Pavlova

Ingredients:

6 egg whites
1/2 tsp cream of tartar
1 1/2 cups (330grams) caster sugar
2 tsp cornflour
600 ml thickened cream
250 grams creme fraiche
2 tsp rosewater essence
125 grams raspberries, crushed
190 grams Turkish delight, coarsely chopped
Raspberries, extra, to serve

Roasted peaches 🍑
4 white peaches 🍑
4 yellow peaches 🍑
1 1/2 tbs caster sugar
1/4 cup (60ml) amaretto liqueur or orange 🍊 juice

Direction:

1. To make the roasted peaches, preheat oven to 180 degrees. Use a small serrated knife to cut the peaches 🍑 in half. Discard the stones. Place the combined peach, cut side up, in a large roasting pan. Sprinkle with sugar. Drizzle with liqueur or orange juice. Bake for 30mins or until tender. Cool. Transfer to a shallow container, reserving the syrup. Cover and place in the fridge for 1 hour to chill.

2. Reduce oven to 100 degrees. Line a large baking tray with baking paper.

3. Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour and whisk until just combined.

4. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape the mixture into a 20cm x 30cm rectangle. Bake for 1 1/2 hours or until the pavlova is dry to the touch. Turn the oven off. Leave the pavlova in oven. With the door ajar, for 2 hours to cool completely.

5. Use an electric mixer to whisk the cream, creame fraiche and rosewater essence in a medium bowl until soft peaks form. Add the crushed raspberry and gently marble.

6. Transfer the pavlov to large serving platter. Top with the cream mixture and roasted peaches. Sprinkle with the Turkish delight and extra raspberries. Drizzle wirth the reserved syrup and serve immediately

Serves 12

Recipe from Free Coles Magazine January 2020 issue