adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nectarine and almond layered pavlova
Nectarine and almond layered pavlova
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in decadent almond meringue layers in this irresistible pavlova.
Ingredients:
  • 8 egg whites
  • 315g (1 1/2 cups) caster sugar
  • 200g slivered almonds
  • 1 x 300ml ctn thin cream
  • 32.00 gm brown sugar
  • 6 nectarines, halved, stones removed, cut into thin wedges
  • Icing sugar, to dust
Instructions:
  • 1. Preheat the oven to 150°C. 2. Line 3 baking trays with non-stick baking paper and draw a 20cm-diameter disc on each.
  • Whip egg whites with an electric beater until firm peaks form in a clean, dry bowl. Slowly add caster sugar, 1 tablespoon at a time, until dissolved and mixture is glossy. Gently fold in almonds. Divide meringue mixture among 3 prepared discs, smoothing the tops. Bake for 40 minutes until crisp. Turn off oven and let meringues cool inside with the door slightly open for 1 hour.
  • Using a pristine electric beater, combine the cream and brown sugar in a medium bowl until stiff peaks form.
  • Start by elegantly positioning 1 meringue disc on a beautiful cake stand or serving plate. Gracefully cover it with one-third of the delectable cream mixture. Artfully place slices of half of the ripe nectarine on top. Proceed by delicately layering the remaining meringue discs, cream, and nectarine slices, finishing with the luscious cream mixture. Lastly, sprinkle a light dusting of icing sugar for an exquisite presentation.

Similar Recipes