Peach, Raspberry and Almond Pavlova Tray-Bake
The ideal sharing dessert. This stunning pavlova is perfect for parties or when feeding a crowd.
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INGREDIENTS
- 4 large egg whites
- 200g caster sugar
- 75g ground almonds
- 1 Tsp vanilla essence
- 220ml double cream
- 1 Tbsp icing sugar
- 1 Tsp vanilla essence
- 150g mascarpone
- 200g tinned peaches in syrup
- 2-3 fresh peaches, sliced
- 200g fresh raspberries
- 40g toasted almond flakes
- Mint Leaves
METHOD
Preheat oven to 140°/ gas mark 1
Line a 28x22cm Le Creuset Ovenware Medium Shallow Roasting Tray with baking paper.
Place the egg whites into a clean bowl. While whisking, add a spoonful of caster sugar at a time. Ensure the sugar is well incorporated before adding the next spoonful. Whisk until glossy and stiff peaks form.
Sieve in the ground almonds and add the vanilla essence. Gently fold into the meringue mixture before pouring into the lined Roasting Tray. Using a palette knife or spatula, smooth the meringue into a rectangular shape. Place more meringue around the border of the Roasting Tray to make a well in which the cream will sit.
Bake in the oven for 90 minutes. Once baked, turn ff the oven and leave the door slightly open until completely cool – this can take between 1-2 hours.
In the meantime, whisk the double cream, icing sugar and vanilla essence until soft peaks form. Gently fold in the mascarpone. Refrigerate until ready to serve.
Place the tinned peaches in a blender and blitz until smooth. Set aside until serving.
When the meringue is cool and ready to serve, spoon in the cream into the centre. Scatter the peach slices and raspberries and drizzle with peach coulis. Top with toasted almond and mint leaves.
