Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings.
Summer pavlova
Serves 6–8
Cornflour and vinegar contribute to a stable meringue, crunchy exterior and soft interior.
Ingredients
8 large egg whites, at room temperature
Pinch of cream of tartar
2 cups (400g) sugar
1 Tbsp (15ml) cornflour
2 tsp (10ml) vanilla essence
2 tsp (10ml) white vinegar
For assembling
2 cups (500ml) whipped cream
Nectarines, sliced
Honey, for drizzling
Handful flaked almonds, toasted
Method
- Preheat oven to 130°C
- Add egg whites to a stand mixer and whisk on high until frothy and bubbly, about 1 minute.
- Slow down the machine, add cream of tartar and increase speed again. Whisk until stiff peaks form, about 3-5 minutes.
- Add sugar 2 Tbsp at a time, whisking for 2-3 minutes between additions, until sugar dissolves. The mixture should be glossy and thick.
- Beat through cornflour, then vanilla and finally vinegar.
- Line a large tray with baking paper. Spoon meringue onto paper in an oval shape, piling spoonful’s on top of each other and spreading to create curves and mounds.
- Place in the oven and immediately lower temperature to 100°C. Bake for 2 hours, or until the crust is crispy.
- Turn off oven and leave door slightly ajar, cooling pavlova inside overnight.
- For topping, line a baking tray with paper and roast nectarines drizzled with honey at 180°C for 20-30 minutes, or until soft and caramelised. Cool.
- Top pavlova with whipped cream, nectarines, a drizzle of pan juices and nuts.
Cook’s note: When making meringue, it is vital to use a clean, dry bowl and whisk. Any lingering fat (such as butter or oil) will hinder the ability to whisk the egg to a light and frothy consistency. Wipe with some fresh lemon juice and dry with kitchen paper.
Recipes & styling: Sjaan van der Ploeg
Photographs: Zhann Solomons
Also read: Passionfruit Pavlova Layer Cake
