The Royal Chef At Home: Easy Seasonal Entertaining

PEACH & BASIL PAVLOVA

PAVLOVA'S ARE PERFECT FOR SUMMER—A LIGHT MERINGUE TOPPED WITH PLENTY OF FRESH FRUIT AND WHIPPED CREAM.

2 cups heavy cream, whipped stiff 2 tablespoons chopped basil 6 peaches, stoned and cut into bite size pieces 2 large baking sheets 2 large sheets parchment paper

8 egg whites 2 cups granulated sugar ¼ cup cornstarch 2 teaspoons white wine vinegar 1 teaspoon vanilla

1 Preheat the oven to 250ºF.

4 Bake at 250ºF for about three hours. Remove from the oven and allow to cool completely before moving off the baking sheet. 5 Place one disc of meringue onto a large serving platter and carefully spoon and spread half of the whipped cream over the top. Do the same with half of the peaches and half of the basil. Place the second disc on top and repeat the process using the remaining peaches, basil and cream. Serve immediately.

2 Whip the egg whites until stiff using an electric mixer. Gradually whisk in the sugar and then the cornstarch, vinegar and vanilla to make the meringue. 3 Place the parchment paper onto the baking sheets and divide the meringue mix between the two making two neat 9 inch circles the same size.

SUMMER · POOLSIDE BRUNCH

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