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Anna Polyviou's Peach Melba Pavlova Smash

A not-so-perfect pavlova has turned into a smashing one!!! Smash it around, dollop on cream and finish it off with Charred BBQ Peaches, raspberries & passionfruit. It’s the perfect way to make a not-so-perfect pavlova perfect. -Anna

Serves 8

Prep & cook time 2 hours 20 mins [+ cooling]

Ingredients

• 6 egg whites

• Pinch cream of tartar

• 1½ cups (330g) caster sugar

• 3 tsp  cornflour

• 1½ tsp  white vinegar

• 600ml  thickened cream

• 2 Tbs icing Sugar

• 1 tsp vanilla paste

• 5 peaches

• 1 punnet raspberries

• 3 passionfruit

• 1 potted basil

• (Raspberry coulis optional)

Method

1. Preheat oven to 120°C/100°C fan forced. Grease a baking tray.

2. Draw a 20cm circle on a sheet of baking paper. Place paper, circle-side down, on tray.

3. Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Fold in sifted cornflour, then vinegar.

4. Spread meringue inside the circle on the baking paper. Build up the side and flatten the top.

5. Bake pavlova for 1-2 hours or until dry to touch. Turn the oven off. Cool pavlova in oven with door slightly open.

6. Meanwhile, whisk cream, icing sugar and vanilla in a small bowl with an electric mixer until soft to medium peaks form.

7. Chargrill the peaches on the BBQ to get the chargrill lines across

8. Just before serving, break meringue into pieces. Arrange on a platter, then top with cream and fruit arranged on top