'Beauty & The Peach' Pavlova Recipe

Here at Culinary Concepts we recently discovered the wonderful Instagram of Afia at Afelia's Kitchen. Since then we have been hooked on her mouth-watering recipes and colourful photography - if only Instagram was scratch and sniff! We were also delighted to find out that Afia is a big fan of ours too and regularly uses pieces she has purchased from us in her cooking and serving.

One of our recent favourites from Afia is her Peach Pavlova  - a scrumptiously light dessert simply perfect for the warmer months ahead. Afia has kindly supplied us with her recipe for the Pavlova and we hope you enjoy making it... and eating it!

You will need:

4 egg whites (from medium sized eggs)
a pinch of salt
2 tsp cornflour
1 tsp vanilla essence
130g caster sugar
1 can of sliced peaches
4 tbsp of honey
a handful of chopped pecans (or a nut of your choice)

For the whipped cream:
1 pot double cream (approx 300ml)
2 tbsp sugar

Method:

1. Preheat your oven to gas mark 2.

2. Start by separating your egg yolks and egg whites, ensuring not a drop of egg yolk ends up in the egg whites, otherwise the egg whites won't whisk up properly.

3. Add a pinch of salt to the whites and whisk till stiff peaks form.

4. Add 2 tsp of cornflour and 1 tsp of vanilla essence to the whites.

5. Measure 130g of sugar and gradually add 2 tbsp at a time, thoroughly whisking and incorporating before adding more. Keep adding this way till you have used up all the sugar. You will notice the egg whites become thicker and very glossy as you do so. The mixture should not feel grainy when you press between your forefinger and thumb, it should feel smooth.

6. Next take a flat tray and place a piece of greaseproof paper on top and using a plate or similar object, draw a round circle, then turn the paper upside down.

7. Dot some of the mixture on the corners of the greaseproof paper, to hold the paper in place. Place the pavlova mixture in the centre of the circle and work outwards using a spatula, you want the sides to be raised and the centre to be slightly lower in order to hold the whipped cream and fruit in it.

8. Bake the pavlova in the centre of the oven at gas mark 2 for about 1 hour, don't be tempted to open the door before this time is up. After 1 hour leave the oven door ajar and allow it to cool completely.

9. Add 2 tbsp of sugar to one pot of double cream and whip till almost firm.

10. Drain 1 can of sliced peaches and cook with 4 tbsp of honey until reduced and the syrup is slightly thick, allow to cool completely before assembling the pavlova.

11. Place the pavlova on a cake stand, add the whipped cream to the centre. Arrange the peach slices on top and drizzle any leftover syrup over them. Finally garnish using chopped nuts and enjoy.

To discover more of Afia's delicious recipes, visit her website here and her super colourful instagram here.
Purchase our Polished Knot Cake Server, featured in her photography, here.