Curtis Stone's peach and mascarpone smashed pavlova

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why is Pavlova one of Australia's

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favorite desserts to me it's really

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obvious it's sweet and light but it's

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still rich and you can put whatever

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seasonal fruits you want on it but there

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are a few secrets to getting that mering

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just perfect and I'm going to teach you

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them right

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now the first one is egg whites you want

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these to be at room temperature don't

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use them straight out of the fridge let

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them sit out for at least an hour or

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hold the bowl like this for a little bit

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and the warmth of your hands will

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actually warm up those egg whites a

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little bit go ahead and dump those

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straight into your stand

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mixer once that whisk has been working

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for about 30 seconds you'll see how

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voluminous this becomes right and that

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actually allows the sugar to be absorbed

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in a much better way and then you just

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add it in a nice slow

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string let's have a little peek and see

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what's going on you can see now by the

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Whisk it's now probably at about a soft

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peak so see how that's really floppy

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which tells me we're ready to add the

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other ingredients start moving

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that whisk slowly it's time we're going

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to add the vinegar 1/4 teaspoon of

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vanilla take your cornstarch and using a

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little seiv add that pick up the

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pace I always add Just A

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Pinch I always add just a pinch of salt

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to every dessert that I make because I

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think it brings out a lot of that

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beautiful Flavor now the reason I check

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it a couple of times is you don't want

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to over whisk if you over whisk it

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you'll actually start removing some of

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that air again and eventually you'll

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beat all of that air back out so it's

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just that perfect moment in time that

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we're looking for let's have a little

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peek at our Peaks perfect stiff peaks

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and when that happens you know you don't

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need to whisk it anymore I'm going to

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show you a little trick take some

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parchment paper and get yourself a

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cutter now whether that is a big one or

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a small one choice is yours I actually

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run a pencil around like this flip the

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parchment over like that you'll still be

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able to see through it and you can just

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gently fold that beautiful light mering

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around like this pop it onto your

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parchment now another little way to get

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those perfect mering is using one of

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these guys if you've got one of these

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big ice cream Scoops you can go ahead

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and hit it right in the middle of that

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Circle that you made and you create this

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beautiful dolp of mering they might want

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to be small individual ones or you might

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want to do one really big one it can

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kind of be in any shape that you like

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use a spoon and I actually want a little

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divot in the center here so I've got

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somewhere to fill up my whipped cream

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we've made our pavlovas now here's

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another little secret if you take just a

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little dollop of that mering and stick

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it in all four corners it's going to

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stick to your sheep tray so nothing is

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going to fly around in the oven so

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that's it the mering are ready to go in

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the oven they go in at 150 Cel and as

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soon as you put them in you turn it down

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to 105 and they take about an hour and 15

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minutes once your pav overs have been in

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for an hour and 15 minutes turn the oven

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off stick a wooden spoon in the top like

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this that's going to allow the heat to

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escape the oven slowly right right we

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don't want to rush them because that's

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when you get a little crackage once your

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pavlovas have had the time to cool down

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remove that wooden spoon grab the tray I

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probably don't even need a towel cuz

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they're cooled right down now the great

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thing about a pavlova there are no

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rules the really it's totally up to you

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what kind of fruit you use you need a

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little tartness to relieve some of the

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sweetness that we've put into the mering

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let me show you how you can do it as an

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individual just take a tiny little

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dollop of whipped cream and use it as a

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glue that's now secure and put a nice

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big dollop of frozen yogurt if you

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wanted to add some whipped cream be my

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guest got some peaches and some

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nectarines could do a drizzle it's an

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individual pav over maybe that's your

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style or maybe it's not well don't worry

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because what I'm going to show you next

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you might want to layer them this one

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I'll do with some whipped cream and you

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might want to stick them straight down

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the center of your platter like this and

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put a nice big dollop of cream in each

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one so you can now see just how many

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different options you you've got when it

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comes to plating these of course you

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dress it with whatever fruits you like

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the look of we're so lucky in Australia

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our Christmas Falls right in the middle

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of summer I've actually got a little

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caramel sauce that I made with passion

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fruit just imagine if something goes

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slightly wrong with you pavlovas

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imagine if they're a bit broken there's

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a thing called an eaten mess purposely

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break these babies up still leave them

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in big chunks stick them into the bottom

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of a glass put a little frozen yogurt or

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maybe some whipped cream and now we kind

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of

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layer finish this with one perfect

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little

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raspberry that looks great I want to go

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to this dinner party so whether you want

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to do it as an individual pav over an

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absolute showstopper or my beautiful

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little messy smash pav the choice is

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yours when it comes to plating the good

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news is all of them look wonderful but

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even better they taste delicious go to

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coles.com.au come

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on