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Grilled stone fruit and honey cream pavlova stack recipe
Grilled stone fruit and honey cream pavlova stack recipe
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Summer pavlova with mascarpone and grilled peaches and nectarines - a delectable layer cake.
Ingredients:
  • 7 egg whites
  • 483.75 gm caster sugar
  • 11.00 gm vanilla extract
  • 82.50 ml slivered almonds
  • 3 yellow peaches, stones removed and discarded, cut into wedges
  • 3 yellow nectarines, stones removed and discarded, cut into wedges
  • 600ml thickened cream
  • 2 x 250g tubs mascarpone
  • 117.98 gm honey
  • Small fresh mint leaves, to serve
Instructions:
  • Preheat the oven to 130C/110C fan-forced. Draw a 20cm circle on each of the 3 pieces of baking paper. Grease the 3 baking trays and place the paper, marked-side down, on them.
  • With an electric mixer, whip egg whites until soft peaks form. Slowly add 1 3/4 cups of sugar, beating thoroughly after each addition until the sugar dissolves and the mixture becomes thick and glossy. Incorporate half of the vanilla into the mixture.
  • Transfer the meringue into a piping bag with a 1.4cm-fluted nozzle. Follow the marked rounds and pipe the mixture in a spiral pattern. Bake for 1 hour and 15 minutes until the meringue is firm to the touch. Turn off the oven and let the meringue cool completely with the door slightly open for 3 hours.
  • Prepare a baking tray with baking paper. In a saucepan over low heat, combine the leftover sugar and 2 tablespoons of water. Stir for 5 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Let it boil without stirring for 5 to 7 minutes until it turns golden. Remove from the heat and wait for 2 minutes for the bubbles to settle. Add the almonds and pour the mixture onto the prepared tray. Let the praline cool completely. Break half of it into small pieces and process the other half in a food processor until it becomes crumbs.
  • Combine peaches and nectarines in a spacious bowl. Preheat a chargrill pan over high heat. Grill half the stone fruit for 1 to 2 minutes per side until lightly charred (be careful not to overcook). Transfer back to the bowl and let cool.
  • Utilize an electric mixer to whip together cream, mascarpone, honey, and the rest of the vanilla until soft peaks form.
  • Start building your dessert by layering a meringue disc on a serving plate, then generously spread 1/3 of the cream mixture on top. Add 1/3 of the stone fruit over the cream and finish with a sprinkling of 1/3 of the praline crumb. Continue layering with another meringue disc then spread half of the remaining cream mixture over it, followed by half of the remaining stone fruit and half of the remaining praline crumb. Top with the final meringue disc and dollop the rest of the cream mixture on top. Decorate with praline shards, the rest of the stone fruit, mint leaves, and the remaining praline crumb. Enjoy your delicious creation immediately.

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