Mmm. Pav. Love it. Possibly the fanciest way to showcase fruit in a dessert. It's a light and airy. The outside of the meringue is has a delicate crunch while the inside is soft and marshmallowy.
I prefer serving individual desserts but this recipe could be used to make a 9 inch pavlova. Just trace around a 9" pie pan and use it as a guide if needed. If you eyeball it, just try to keep it 2 inches tall. The pav can be made a day ahead and topped before serving.
Pavlova with Roasted Peaches + Whipped Cream
4 egg whites, room temperature
1/4 teaspoon cream of tarter
1 cup white sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
splash vanilla extract
3 peaches, pitted, sliced
1 cup heavy cream
Heat oven to 230 degrees. In a mixing bowl, with an electric mixer, whip egg whites, salt and cream of tartar until they begin to become foamy, about 1 minute. Keep beating an add sugar 1 tablespoon at a time. Beat until thick and glossy. Beat in cornstarch, lemon juice and vanilla. Beat until stiff meringue has formed. It will hold its shape on an inverted whisk/beater.
Spoon large dollops of meringue onto a slipat or parchment paper lined baking sheet. They dollops require minimal spacing. They expand only a centimeter or so when baking, usually from slight deflation from moving the pan around. Create a slight depression in each dollop that will hold the whipped cream and peaches.
Bake 40 minutes. Turn pan. Bake 40 minutes more. Remove from oven and cool.
For the peaches: Raise oven to 400 degrees. Arrange sliced peaches on a lined pan and roast 25 minutes.
For whipped cream: Place cream in a bowl (with optional pinch of sugar and vanilla extract) and whip until it becomes fluffy. Don't over whip.
Top each pavlova with whip cream, then peaches.