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Honey Roast Peach Slab Pavlova With Honeycomb

Course Dessert
Cuisine Modern Australian
Servings 12

Ingredients
  

Slab Pavlova Base

  • 6 egg whites room temperature
  • 1/2 teaspoon salt
  • 330 g caster sugar 1 1/2 cups
  • 2 teaspoons white vinegar
  • 1 tablespoon cornflour

Honey Roast Peaches

  • 6-8 small ripe loose-stone yellow peaches
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1/3 cup water
  • 1 teaspoon vanilla paste or essence

Honey Comb

  • 125 g white sugar 1/2 cup + 2 tablespoons
  • 100 g golden syrup 1/4 cup
  • 2 teaspoons baking soda

Mascarpone Cream

  • 250 ml cream 1 cup, heavy cream in US
  • 200 g mascarpone
  • 250 g creme fraiche
  • 30 g icing sugar
  • 2 teaspoons vanilla essence

Instructions
 

Honey Comb

  • Line a small baking tin with baking paper (we used 20 x 20 but the exact size doesn’t matter)
  • In a medium heavy based pan, heat the sugar and golden syrup over low heat until the sugar dissolves. Meanwhile, measure the baking soda into a small container, ready to use quickly, and have the baking tin nearby.
  • Increase the heat and bring the sugar to the boil. Boil for 2 minutes, stirring occasionally so it doesn’t burn. you’ll see it turn a slightly darker caramel colour.
  • Add the baking soda and quickly stir to fully combine - the honeycomb will froth up and lighten.
  • Quickly pour into prepared tin. Don’t worry about spreading it out evenly.
  • Leave to set until cold and then break into pieces. If it has been a very humid day, you might find that it gets a bit sticky - just keep it in the freezer until you need it and it will much easier to snap and crumble
  • You will probably have extra left over after using it for the pavlova - dip leftovers in melted chocolate to make them even better!

Slab Pavlova Base

  • Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
  • Preheat the oven to 180°C (not fan bake).
  • Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
  • Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
  • Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
  • Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
  • Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
  • Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.

Honey Roast Peaches

  • Preheat the oven to 180°C
  • Halve and stone the peaches and place cut side up in a single layer in a rectangular roasting tray or baking tin with sides. In a small bowl, combine the honey, brown sugar, water and vanilla. Pour over the peaches.
  • Roast for 30-40 minutes, basting the peaches with the honey syrup occasionally, until the peaches are tender and starting to caramelise around the edges.
  • Set aside in a bowl to cool, including the honey syrup. Use at room temperature - if they are still hot they will start making the mascarpone cream runny.

Mascarpone Cream

  • Whip the cream to soft peaks.
  • In a separate bowl, mix together the mascarpone, creme fraiche, icing sugar and vanilla. Fold in the softly whipped cream.

To assemble

  • Spoon the mascarpone cream over the cooled pavlova base.
  • Top with the cooled caramelised peaches and shards of hokey pokey.
  • Serve immediately
Tried this recipe?Let us know how it was!
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