Peach and Salted Caramel Pavlova
- Dust with extra blitzed Natvia before serving.
- If the Natvia Salty Caramel Sauce is too thick, whisk water (1 tsp at a time) into the sauce so it's thin enough to drizzle over the peaches.
Prep: 10 minutes
Cook/Chill: 2 hours
6 Egg Whites, at room temperature
225 g Natvia
2 teaspoon Vanilla
0.75 teaspoon Salt
1.5 teaspoon Cream of Tartar
375 mls Thickened Cream
3 tablespoon Natvia, blitzed to fine consistency
4 Peaches, finely sliced
Natvia Salty Caramel Sauce
Pistachios, chopped (optional)
- Preheat oven to 130C. On a sheet of baking paper trace around a 20cm cake tin with pencil. Flip the paper over and place onto a large baking tray.
- In a stand mixer, using the whisk attachment. Beat the egg whites on medium speed to soft peaks.
- Slowly begin to add the Natvia a little at a time while continuing to beat.
- Add the cream of tartar, salt and vanilla and continue to beat.
- Once the mixture is stiff and glossy (you should be able to place the bowl above your head without the meringue sliding out) remove from the mixer.
- Spoon the mixture, using a rubber spatula onto the traced circle. Pile the mixture on top of each other (it should resemble a big frothy mountain) but do not go outside of the circle (the mixture will spread while cooking).
- Place into the preheated oven and cook for 50 minutes. Turn off the oven and allow to cool inside.
- Once cooled, remove from the oven and carefully remove from the paper and place onto the serving plate.
- Whip the cream to soft peaks and slowly add the blitzed Natvia. Mix to combine.
- Spoon the whipped cream over the pavlova and top with sliced peaches.
- Finally, drizzle over Natvia Salty Caramel Sauce and chopped pistachios to serve.
- Store in a sealed container in the fridge.
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