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Ingredients
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Pavlova Base
Brown Butter
Whipped Cream
Toppings
Method
Pavlova Base
Prepare the Oven
Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks form and the mixture is glossy.
Add Cornstarch and Vinegar
Gently fold in the cornstarch, white vinegar, and vanilla extract until fully combined.
Shape Pavlova
Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with a slight well in the center.
Bake
Bake for 1 hour or until the outside is crisp and the inside is soft. Turn off the oven and let it cool inside with the door slightly ajar.
Brown Butter
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
Whipped Cream
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Assembly
Assemble the Pavlova
Place the cooled pavlova on a serving plate. Spread the whipped cream over the top, drizzle with brown butter, and arrange the sliced peaches on top. Garnish with fresh mint leaves.