Toffee, Mascarpone & Nectarine Pavlova. A summery dessert for this festive season.
450g egg whites(approximately 11 egg whites)
410g soft light brown sugar
2 tbsp cornflour
30ml distilled white vinegar
4 vanilla pods, seeds only
hokey pokey, store-bought, crumbled
6 nectarines, diced
400g brown sugar
200g double cream
300g whipped cream
2 vanilla beans, seeds only
75g icing sugar
Preheat oven to 110°C. Line a large, high-edged baking tray with baking paper.
Using a clean, dry bowl and beaters, beat egg whites until foamy. Add a pinch of salt and continue to whip until whites form small bubbles.
Mix together sugar and cornflour; add to egg whites in a slow, steady stream, beating constantly. Continue to whip until egg whites are glossy and form stiff peaks. Beat in vinegar and vanilla seeds.
Scrape mixture onto middle of baking tray. Use a large spoon to spread mixture into a large rectangle, shaping it so the edge is about 4cm higher than the centre. Bake for 2-3 hours, or until firm and baked through. Do not overcook or allow to turn yellow. Turn off heat and let meringue cool in oven.
Meanwhile, to make toffee syrup, bring sugar and butter to the boil together. After mixture has reached boiling point, slowly add cream. Cook until syrup reaches a density and colour you like.
To make mascarpone cream, combine all ingredients in a small bowl.
To assemble pavlova, carefully pull the baking paper from the meringue and place meringue on a platter.
Fold half the crumbled hokey pokey into mascarpone cream and spread evenly over pavlova. Top with nectarines, the rest of the hokey pokey and drizzle with toffee syrup.