Pavlova Recipe

Inspired by Teatro Ristorante

Time2h

Serves6

Macerated peach, salted honey diplomat, pistachio powder

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Ingredients

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Pavlova Base

4 pcs Egg whites

1 cup granulated sugar

1 tablespoon Cornstarch

1 teaspoon White vinegar

1 teaspoon Watkins vanilla extract

Macerated Peaches

4 pcs Peaches

2 tablespoons granulated sugar

1 tablespoon ReaLemon lemon juice

Salted Honey Diplomat

1 cup Heavy cream

2 tablespoons Honey

1 teaspoon Celtic sea salt

1 teaspoon Vanilla bean paste

Garnish

1 tablespoon Pistachio nuts, finely ground

Method

Pavlova Base

Prepare the Pavlova

Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, whisking until stiff peaks form. Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined. Spoon the mixture onto the prepared baking sheet, shaping it into a circle with a slight well in the center. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven.

Macerated Peaches

Macerate the Peaches

While the pavlova is cooling, slice the peaches and combine them in a bowl with granulated sugar and lemon juice. Toss to coat and let sit for at least 30 minutes to allow the juices to develop.

Salted Honey Diplomat

Make the Salted Honey Diplomat

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add honey, salt, and vanilla bean paste, continuing to whip until stiff peaks form. Be careful not to over-whip.

Assembly

Assemble the Pavlova

Once the pavlova has cooled, spoon the salted honey diplomat onto the center. Top with macerated peaches and sprinkle with finely ground pistachios. Serve immediately.