Individual pavlovas with peaches and plums

Thinly sliced fruit adds a striking touch to the top of these pavlovas. Make the pavlovas ahead and then finish off the cream and toppings when almost ready to serve.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  8

• prep

  35 minutes

• cook

  1:30 hour

• difficulty

  Mid

Ingredients

• 6 large egg whites, room temperature
• 1¾ cups sugar
• 1 tsp distilled white vinegar
• ½ tsp vanilla extract
• ¼ tsp sea salt flakes
• 2½ tbsp cornstarch

Topping

• 2 peaches, pitted, thinly sliced
• 2 plums, pitted, thinly sliced
• ¼ cup sugar
• 1 lemon, zested
• 1 tsp fresh thyme leaves
• 1½ cups thickened (heavy) cream, whipped to soft peaks

Cooling time: 1 hours

Standing time: 30 minutes

Instructions

1. Position rack in center of oven and to 150°C (300°F). Line sheet pan with baking paper.
2. In bowl of stand mixer fitted with whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on medium-high speed 10 minutes, or until firm, glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornstarch over meringue and gently fold in.
3. Using a large spoon, spoon 8 large dollops of meringue onto prepared tray. Using an offset spatula, gently spread each meringue into an even layer.
4. Place meringues in oven, immediately reduce temperature to 225°F and bake 1 hour, or until meringue is crisp on outside but still has marshmallow-like center and puffs ever so slightly. Turn off oven, prop oven door open with wooden spoon, and leave pavlovas in oven 30 minutes, then remove from oven and cool completely.
5. In large bowl, toss peaches, plums, sugar, lemon zest, and thyme to combine. Let stand at room temperature, tossing occasionally, for 30 mins, or until juices form.
6. Transfer pavlovas to plates plates, top with whipped cream then fruit, and serve.

Note

• Pavlova can be made up to 1 day ahead, wrapped tightly and stored in a cool area.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.