Peach and raspberry slab pavlova recipe

6 Method Steps

Step 1

To make the roasted peaches, preheat oven to 180°C. Use a small serrated knife to cut the peaches in half. Discard the stones. Place the combined peach, cut-side up, in a large roasting pan. Sprinkle with sugar. Drizzle with liqueur or orange juice. Bake for 30 mins or until tender. Cool. Transfer to a shallow container, reserving the syrup. Cover and place in the fridge for 1 hour to chill.

Step 2

Reduce oven to 100°C. Line a large baking tray with baking paper.

Step 3

Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour and whisk until just combined.

Step 4

Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape the mixture into a 20cm x 30cm rectangle. Bake for 11/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.

Step 5

Use an electric mixer to whisk the cream, crème fraîche and rosewater essence in a medium bowl until soft peaks form. Add the crushed raspberry and gently marble.

Step 6

Transfer the pavlova to a large serving platter. Top with the cream mixture and roasted peaches. Sprinkle with the Turkish delight and extra raspberries. Drizzle with the reserved syrup and serve immediately.