Ingredients:

  • 4 large egg whites (at room temperature)
  • ⅛ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1 teaspoon cornstarch (cornflour)
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • 1 ½ cups (360ml) heavy cream (35% milk fat or higher), chilled
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon vanilla extract
  • 3 large ripe peaches, pitted and sliced
  • 2 tablespoons peach jam or apricot jam, warmed

Instructions:

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. Beat egg whites and salt until soft peaks form.
  3. Gradually add sugar, beating until glossy, stiff peaks form.
  4. Gently fold in cornstarch, vinegar, and vanilla extract.
  5. Spoon or pipe meringue onto the prepared baking sheet into a circle about 8 inches (20cm) in diameter. Create a slight well in the center.
  6. Bake for 1 hour 30 minutes, then turn off the oven and let the meringue cool completely inside the oven with the door ajar for at least 2 hours or preferably overnight.
  7. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. Slice peaches. Warm peach/apricot jam in a small saucepan over low heat, then strain it.
  9. Gently transfer the cooled meringue to a serving plate.
  10. Spread whipped cream evenly over the meringue.
  11. Arrange peach slices on top of the cream.
  12. Brush peaches with warmed jam glaze.
  13. Garnish with fresh mint, if desired.
  14. Serve immediately. Pavlova is best enjoyed fresh.