Nectarine and almond layered pavlova
Preparation Time 30 - 90 minutes
Cooking Time 40 minutes
Ingredients (serves 8)
8 egg whites
315g (1 1/2 cups) caster sugar
200g slivered almonds
1 x 300ml ctn thin cream
2 tbs brown sugar
6 nectarines, halved, stones removed, cut into thin wedges
Icing sugar, to dust
1. Preheat oven to 150°C. Line 3 baking trays with non-stick baking
paper. Draw a 20cm-diameter disc on each piece of non-stick baking paper.
2. Use an electric beater to whisk the egg whites in a clean, dry bowl
until firm peaks form. Gradually add the caster sugar, 1 tablespoonful at a
time, until the sugar dissolves and the mixture is thick and glossy. Gently
fold the almonds through the meringue mixture. Spoon the meringue mixture
among the 3 prepared discs and use the back of a spoon to smooth the
surfaces. Bake in oven, swapping the trays halfway through cooking, for 40
minutes or until the meringues are crisp and dry. Turn oven off. Leave the
meringues in the oven, with the door ajar, for 1 hour to cool completely.
3. Meanwhile, use a clean electric beater to whisk together the cream
and brown sugar in a medium bowl until firm peaks form.
4. Place 1 meringue disc on a cake stand or serving plate. Spread with
one-third of the cream mixture. Top with half of the nectarine. Continue
layering with the remaining meringue discs, cream and nectarine, finishing
with the cream mixture. Dust with icing sugar to serve.
· It's important to leave your meringue in the oven until it is
completely dry. (Simply turn the oven off and leave the door ajar.) If you
remove the meringue when it's still warm it will cool too quickly. This may
cause it to crack and affect the look of the finished product.
Prettypinkbutterfly
[Non-text portions of this message have been removed]
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