Peach & Passionfruit Pavlova recipe

Ingredients

Serves 6-8

4 large egg whites, at room temperature 

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

1⁄2 tsp vanilla extract

150ml double cream

150g Greek yogurt

1⁄2 a jar Fortnum’s Passionfruit Curd

2-3 ripe peaches, stones removed and thickly sliced  

Juice of half a lemon  

1 passionfruit, seeds scooped out (optional)

30g Fortnum's Caramelised Nuts, roughly chopped 

How to Cook

STEP 1

Preheat your oven to 140°C/120°C fan/gas 1. Tip the egg whites into a large, clean, non-plastic mixing bowl. Beat on medium speed with an electric whisk until the mixture is fluffy and stands up in stiff peaks.

STEP 2

Increase the speed and start to slowly add the caster sugar, a tablespoon at a time, beating well between each addition. Continue whisking until you have a stiff, glossy mixture. Whisk in the vinegar, cornflour and vanilla extract. 

STEP 3

Line a large baking tray with baking paper, fixing it in place with a small bit of meringue in each corner. Using a metal dessert spoon, spread the meringue into a large circle, forming a crater by making the sides a bit higher than the centre. 

STEP 4

Bake for 1 hour, then turn off the heat and let the meringue cool completely in the oven (at least 2 hours).

STEP 5

Once cool, prepare the filling by whipping the double cream until it forms soft peaks, then fold through the greek yogurt. Place the peach slices in a medium bowl and sprinkle over the lemon juice.

STEP 6

Assemble the pavlova by carefully placing the meringue on to a plate and filling with the cream mixture. Next, swirl through the passionfruit curd. Top with the peaches and passionfruit and finish by sprinkling with the nuts. Serve immediately.