Brown Sugar Pavlova and Peach Stack

By Dixie Elliott

Brown Sugar Pavlova and Peach Stack
Brown Sugar Pavlova and Peach Stack recipe, brought to you by MiNDFOOD.

Enjoy the sunny stone fruit season with this delicious twist on the classic pavlova.

Serves 4-6

4 eggwhites

pinch salt

1 cup brown sugar

1 tbsp cornflour

300ml thickened cream

1/2 cup thick custard

4 large yellow peaches, halved, stone removed, thinly sliced

1 tbsp icing sugar, to dust

Preheat oven to 120˚C. Line 2 large baking trays with baking paper. Draw 5 x 18cm x 10cm rectangular shapes onto baking paper. Place eggwhites and salt into the bowl of an electric beater. Beat until stiff peaks form. Add sugar, 1 tbsp at a time, beating well after each addition until thick and glossy. Add cornflour and beat until combined.

Spread meringue evenly onto rectangles using a palette knife. Bake for 2 hours or until meringue is crisp and dry. Turn oven off and allow meringue to cool completely in 
oven with door ajar.

Beat cream until thick. Add custard and gently stir until well combined. Place one piece of meringue onto a serving platter. Spread with cream mixture. Top 
with slices of peach. Repeat layers using remaining meringue, cream mixture and peaches. Sprinkle 
with icing sugar and serve.

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