Honeyed peach & pistachio pavlova

You will need…

Pavlova

Egg whites

5, large

Golden caster sugar

175g

Light brown sugar

100g

Cornflour

1tsp

White wine vinegar

1tsp

Topping

Belvoir Farm Non-Alcoholic Peach Bellini

100ml

Clear honey

100ml

Peaches

5, hard

Double Cream

300ml

Vanilla Pod

1, seeds extracted

Greek Yogurt

200ml

Pistachio

85g, roughly chopped

Method

1.

Heat the oven to 160C/140C fan/gas 3. Using a 20cm plate or cake tin as a template, draw a circle on a large sheet of baking parchment, flip it over and place on a large baking tray. When ready, dot a blob of raw meringue onto each corner of the baking tray and put the baking parchment on top – this way it won’t slip.

2.

In a well-cleaned, grease-free bowl, whisk the egg whites with an electric hand whisk until they form stiff peaks. Add the caster sugar, 1 tbsp at a time, continuing to whisk as you go. The meringue will start to get thick and glossy. Add the brown sugar in the same way, continue whisking for another 1-2 mins until really thick and holding stiff, shiny peaks on the end of your whisk. Now add the cornflour and vinegar, and give a final whisk until smooth.

3.

Using a large metal spoon, pile the meringue onto the parchment-lined tray, using the circle template as a guide to create a symmetrical circle. Use the spoon to make a dip in the middle (this will hold your cream and fruit later) and a few spikes of meringue around the edges. Place in the centre of the oven, shut the door and immediately turn the temperature down to 140C/120C fan/gas 1. Cook the meringue for 1 hr 10 mins, then turn the oven off and leave until completely cold (best done overnight).

4.

For the topping, put the 100ml honey and 100ml of Peach Bellini into a wide frying pan and heat until saucy. Add the peach slices and cook for 1-2 mins on each side, over quite a high heat, until the peaches are sticky but still holding their shape. Cool completely.

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