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.
