Summer pavlova

ingredients

• Summer pavlova

  • 4 separated eggs
  • 3/4 cup caster sugar, plus 2 tablespoons extra
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla essence
  • 300 millilitre whipped thickened cream
  • 4 peaches or nectarines, stoned, sliced
  • pulp of 1 passionfruit

method

• Summer pavlova

  • 1

    Preheat oven to slow, 150°C. Line an oven tray with baking paper.

  • 2

    In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.

  • 3

    Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glassy. Beat in lemon juice and vanilla.

  • 4

    Spread mixture onto tray to form a 26cm-round (or rectangle).

  • 5

    Bake 20 minutes. Reduce oven to very slow, 120°C, and bake 55-60 minutes. Allow to cool in a turned-off oven, with the door ajar, to dry out completely.

  • 6

    To serve, spread cream over. Top with sliced fruit and drizzle with passionfruit.

notes

The leftover egg yolks can be refrigerated or frozen-use them to make mayonnaise and custards or to enrich sauces. Remember to label jar.