Curtis Stone's Peach & Mascarpone Smashed Pavlova

Method

1. Position a rack in centre of oven and preheat oven to 150°C (130°C fan-forced). Line a 33cm x 45cm rimmed baking tray with baking paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add 1½ cups (330g) sugar, beating on medium-high speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift the cornflour over the meringue and gently fold in.
3. Using a large spoon, spoon 8 large dollops of meringue onto prepared tray. Using an offset spatula or palette knife, gently spread meringue into an even layer.
4. Place meringue in oven. Immediately reduce temperature to 105°C (95°C fan-forced). Bake for 1½ hours or until meringue is crisp on outside but still has a marshmallow-like centre and puffs ever so slightly. Turn oven off. Prop oven door open with a wooden spoon and leave meringue in oven for 30 mins to cool, then remove from oven and cool completely.
5. Meanwhile, in a large bowl, gently toss peaches with ¼ cup (55g) sugar, lemon rind and lemon juice. Stand, tossing occasionally, for 30 mins or until juices form.
6. While the peaches are macerating, in a blender, puree the raspberries with remaining ¾ cup (165g) sugar until smooth. Push the puree through a fine sieve into a bowl, discarding seeds. Chill raspberry sauce.
7. In a medium bowl, use a hand-held electric mixer to beat the mascarpone and cream until stiff peaks form.
8. Gently run a palette knife along edges of pavlova to loosen from baking paper. Place another baking tray over pavlova and invert. Carefully remove paper. Invert pavlova back into the first tray. Gently lift corner and break the pavlova into large pieces.
9. Arrange pavlova pieces on a platter. Spoon over the mascarpone mixture, raspberry sauce and peach mixture. Top with thyme leaves and lemon zest.