Boozy Nectarine Pavlova
A stunning, celebratory dessert featuring a cloud-like meringue base topped with whipped cream, amaretto-glazed nectarines, and a hint of vanilla.
Ingredients
- 4 count large egg whites (at room temperature for better volume)
- 8 oz caster sugar (superfine sugar dissolves easily)
- 1 tbsp cornstarch (cornflour) (helps give the meringue its characteristic soft, marshmallowy center)
- 1 tsp vanilla extract (adds depth of flavor)
- 1 tsp lemon juice (helps stabilize the egg whites)
- 2 oz caster sugar (for making the caramel glaze)
- 0.5 count juice of lemon (balances the sweetness of the caramel and fruit)
- 4 count ripe nectarines (pitted and sliced)
- 3 tbsp amaretto liqueur (adds a lovely almond flavor; 2 tbsp for cooking, 1 tbsp for the cream)
- 1.25 cups heavy double cream (300ml tub; for whipping)
- 1 tbsp vanilla extract (flavors the whipped cream)
- 4 count amaretti biscuits (crumbled, for a crunchy finish)
Instructions
- Preheat the oven to 265°F (130°C/230°F fan). On a large piece of parchment paper, draw an 8-inch (20.5cm) circle as a guide. Flip the paper over (ink/pencil side down) and place it on a rimless baking sheet.
- To make the meringue, beat the egg whites in a large, clean bowl with a handheld electric whisk until they form stiff peaks. Add the caster sugar one heaping tablespoon at a time, whisking continuously until the mixture is glossy and stiff peaks are re-established after each addition.
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