Peach Melba Pavlova
- 4 egg whites
- 1 Cup sugar
- 1 Tbsp cornstarch
- 1 Tsp white wine, or rice vinegar
- whipped cream (recipe follows)
- 3 peaches, peeled and sliced
- raspberry coulis (recipe follows)
Whipped Cream
- 1/2 Cup heavy cream
- 1/2 Tsp pure vanilla extract
- 1 Tbsp confectioner’s sugar
Raspberry Coulis
- 1/2 14 oz bag frozen raspberries, defrosted
-
3 Tbsp confectioner’s sugar
1. Preheat oven to 300 and line a baking sheet with parchment paper. Set aside. In an electric mixer fitted with the whisk attachment, whisk egg whites until soft peaks form. Add in sugar, about a Tbsp at a time, and whisk on high until satiny, stiff peaks form. Sprinkle cornstarch on top, add in vinegar, and fold in until just incorporated.
2. Pile mixture onto parchment paper. Lower the oven temperature to 250 °. Bake for 1 hour. Turn the heat off and allow the pavlova to cool as the oven cools.
3. When cool, transfer to a serving plate and top with whipped cream, peaches, and raspberry coulis.
Whipped Cream
Whisk all ingredients (by hand or with an electric mixer–I recommend the latter) together until soft peaks form.
Raspberry Coulis
Press raspberries through a fine mesh sieve to extract all the juices and pulp. Discard seeds. Stir sugar in to the juices and pulp.
