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Ingredients
6 Egg whites
300g Caster sugar
1 tsp cream of tartare
1 tsp vanilla extract
1 tsp white vinegar
3 tsp corn flour
4 fresh peaches, peeled and sliced (you can use tinned peaches)
100g Brown sugar
75g melted Butter
150g mixed nuts
350 ml whipped cream
Method
Whisk together the egg whites and cream of tartare until soft peaks form then sprinkle in the caster sugar, 1 tbsp at a time while continuing to whisk.
Once all the sugar is in whisk in the corn flour, vanilla and vinegar.
Spread the mixture onto baking paper covered baking tray and bake in a pre-heated oven at 110oC for about 1 ½ hours. Turn off the oven, open the door and allow the pavlova to cool in the oven.
Lay the peach slices and nuts onto a baking tray, drizzle over the butter and sprinkle with the brown sugar then grill under a moderate overhead grill until caramelized, allow to cool then spread the whipped cream onto the pavlova and top the pavlova with the glazed fruit and nuts and serve.
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