“While tasty is important, I always go for pretty. eat with your eyes first.” —Kathy Mangham
During the summer months, local produce abounds, and this is the perfect time to showcase luscious peaches and juicy raspberries. Kathy Mangham of Baton Rouge, Louisiana-based fine catering company Gourmet Girls shared this pavlova recipe with us for its simplicity and because the fruit takes center stage. “I usually want a cool, light tasting dessert in the heat of summer,” she says. “I feel this is just right.” Mangham also reminds us that while taste is important, she always goes for. This recipe checks all the boxes, and is an ideal addition to a dinner party because it makes a beautiful, unfussy display.
Pavlova with Peaches and Raspberries
- 1 1/2 cups superfine sugar
- 5 egg whites
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 pint heavy whipping cream
- Fresh peaches
- Fresh raspberries
- Edible flowers for garnish
- Preheat oven to 300 degrees Fahrenheit.
- Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry.
- Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
- Gently fold in vanilla extract and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour.
- Cool on a wire rack (for at least one hour).
- In a small bowl, beat heavy cream until stiff peaks form; set aside.
- Peel and slice peaches, place in a bowl with raspberries and set aside.
- Remove the parchment paper, and place meringue on a flat serving plate.
- Fill the center of the meringue with whipped cream, and top with raspberries and peaches.