BROWN SUGAR PAVLOVA WITH CARAMELISED PEACHES

If you are looking for the perfect summer dessert then look no further – it has to be a pavlova, right? It’s easy to make, it looks spectacular and it tastes a-ma-zing.

And even though I have loved every pavlova recipe I have made and shared on this blog, this brown sugar layered pavlova with caramelised peaches has got to be my favourite. Let’s break this recipe down to the main elements…

INGREDIENTS

• For the Pavlova
• 3/4 cup | 180ml | 6 egg whites
• 1/8 tsp cream of tartar
• 1½ cups 300g Demerara sugar
• 2 tsp cornstarch
• 2 tsp lemon juice
• 1 tsp vanilla paste
• For the Whipped Cream
• 2 cups 480 ml heavy cream
• 1 cup | 125g icing sugar
• 1 tsp vanilla paste
• Caramelised peaches
• 4 large peaches sliced
• 2 tbsp butter
• 3 tbsp honey more if needed
• 1 tsp vanilla paste
• 1/4 cup | 30ml bourbon

INSTRUCTIONS

1. Make the Pavlova
2. Preheat the oven to 130°C ( 250°F). Line a large baking sheet with greaseproof paper and draw two 8-inch circles, spaced slightly apart. You might need to use two baking sheets depending on the size of your baking sheets/oven.
3. Put the Demerara sugar in a food processor or blender and blitz to create a finer grain. You don’t want to turn it into powder, just blitz until the granules are smaller.
4. Using a stand mixer with the whisk attachment, beat the egg whites on medium-low speed until frothy, then add the cream of tartar.
5. ...................................

for full instruction please see : www.supergoldenbakes.com

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