Method

1. 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.
2. Meanwhile, 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.
3. In a medium bowl, use a hand-held electric mixer to beat the mascarpone and cream until stiff peaks form.
4. Arrange pavlova pieces on a platter. Spoon over the mascarpone mixture, raspberry sauce and peach mixture. Top with thyme leaves and lemon zest.

Smashed pavlova

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 the sugar, beating on medium-high speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over the meringue and gently fold in.
3. Using a large metal spoon, spoon 8 large dollops of meringue onto the prepared tray. Using an offset spatula or palette knife, gently spread meringue into an even layer.
4. Place the meringue in oven. Immediately reduce temperature to 105°C (85°C fan-forced). Bake for 1½ hours or until meringue is crisp on the outside but 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. Gently run a palette knife along the edges of the pavlova to loosen from the baking paper. Place another baking tray over the pavlova and invert. Carefully remove paper. Invert the pavlova back into the first tray. Gently lift the corner and break the pavlova into large pieces.