Every cook needs a ta-da moment. Come to the table with this–crackly meringues layered with satiny homemade caramel and the season’s best peaches–and you’ve got yours. You can make most of it one day ahead.
The perfect Pavlova should be snowy white, crisp on the outside and slightly marshmallowy on the inside. Getting it right every time is easy if you follow a few basic guidelines and there’s also trouble shooting tips based on personal pavlova flops!
Pavlova was created for – and named after – the Russian ballerina Anna Pavlova while she was touring New Zealand in 1926. Both Australia and New Zealand have laid claim to the recipe but I will let them fight it out among themselves! What is unquestionable is that the dessert is still enormously popular in both countries and around the world.
Pavlova is made from egg whites and sugar and has a unique squidgy texture thanks to the addition of vinegar (or cream of tartar) and a little cornflour. The egg whites are whipped until firm and then the sugar is gradually added until the meringue is glossy and so thick you could hold the bowl over your head without fearing it would fall out. Not that I advise you to do that last part!
This layered pavlova with caramelised peaches looks stunning and tastes sensational. The perfect easy summer dessert that’s sure to WOW everyone.
Peaches are naturally sweet and aromatic so you could use them fresh in the pavlova if you prefer. But with one simple step you can take them from delicious to OMG…
1 teaspoon cream of tartar
6 large egg whites, at room temperature Dash of kosher salt…
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