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Recipe

Gingerbread peach pavlovas

For a delicious variation on the classic Kiwi dessert, try these scrumptious gingerbread peach pavlovas that will leave your loved ones satisfied this Christmas.

Dec 13, 2016 4:28am
  • 1 hr cooking
  • Serves 8
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Ingredients

  • 4 egg whites
  • 1 cup caster sugar
  • 2 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 1 teaspoon ground ginger
  • 300 millilitre thickened cream, whipped
  • 1 peach, seeded, thinly sliced
  • 1/4 peeled pineapple, cut into thin wedges
  • 8 red seedless grapes, sliced
  • 1 ginger nut biscuit, crushed, to serve

Method

  • 1
    Preheat oven to 120°C. Line an oven tray with baking paper.
  • 2
    In the bowl of an electric mixer, beat the egg whites until soft peaks form. Add the sugar, 1 tbsp at a time, beating between each until dissolved and mixture is thick and glossy. Beat in the cornflour, vinegar and ginger.
  • 3
    Spoon 8 equal dollops of meringue onto the tray. Using the back of a spoon, make a shallow nest.
  • 4
    Reduce oven to 100°C. Bake for 1 hour, then cool the pavlova in a turned-off oven with the door ajar (see recipe tip).
  • 5
    Top each cooled nest with cream, fruit and crushed biscuit pieces.

Notes

  • Dust with chai spice mix, if liked. Use a wooden spoon to prop the oven door open while cooling.

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