Airy marshmallow-like pavlova is topped with freshly whipped cream, and topped with ripe grilled peaches.
Pavlova with Whipped Cream & Grilled PeachesPrint Recipe
- 6 egg whites
- 1 tsp cream of tartar
- 1 ½ cups sugar
- 1 tsp vanilla
- 1 cup heavy Ontario whipping cream
- 1 tbsp grapeseed oil
- 3 ripe Ontario peaches
- Garnish: fresh Ontario mint
Using an electric hand mix, or stand mixer, beat egg whites until frothy.
Add cream of tartar; continue to beat until whites form soft peaks.
Gradually add sugar, pouring in 1 tablespoon at a time. Beat constantly until sugar is completely dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
Spoon or pipe meringue onto parchment paper forming two large “nests.” Make sure the edge is built up enough to be able to hold a filling.
Bake in a preheated 250F (120C) oven until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed, for an additional hour. Remove from oven and set aside to let cool completely.
Using an electric hand mix, or stand mixer, whip heavy cream on high until soft peaks start to form. Refrigerate until ready to assemble.
Pre-heat grill to medium.
Slice peaches in half and remove pit. Brush cut side with grapeseed oil. Place on grill cut side down; grill 4-6 minutes or until peaches are warm and softened. Slice each half.
Prep Time: 15 minutes