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Summer Pavlova with Honey and Thyme Roasted Nectarines and Hazelnuts

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 -8
Author My Little Larder

Ingredients

Pavlova:

  • 3 free-range egg whites
  • 3/4 cups caster sugar
  • 1 tsp cornflour
  • 1 tsp white vinegar

Topping:

  • 1 cup 250mL/8.5oz cream
  • 5 nectarines halved
  • 3 tsp runny honey
  • 4-5 sprigs fresh thyme
  • 3 Tbsp roasted hazelnuts roughly chopped
  • 1-2 Tbsp freeze dried strawberries crushed
  • 5-10 blueberries optional
  • edible flowers

Instructions

For the pavlova:

  1. Preheat oven to 180C/350F fan-bake.
  2. Place egg whites in a very clean bowl (see note) and using an electric mixer beat until soft peaks form. Gradually add the caster sugar and beat until all the sugar has dissolved and the mixture is thick and glossy with stiff peaks. To check the sugar has dissolved just rub a little of the mixture between your finger and thumb and if it doesn’t feel gritty then the sugar has dissolved. Gently fold in the cornflour and white vinegar.
  3. Draw a 15cm/6in circle on a piece of baking (parchment) paper and turn over (the easiest way to do this is to just draw around a 15cm/6in cake tin). Dot a little of the mixture in the four corners of a baking tray and place the baking paper on top. This prevents the baking paper from slipping around when you spread the pavlova mixture on top.
  4. Spoon on the pavlova mixture and spread out to the 15cm/6 circle. Make the pavlova slightly indented in the centre to help prevent it from cracking (although this always seems to happen to me but it’s not a problem as it will be covered with whipped cream).
  5. Place in the oven and bake for 5min and 180C/350F then reduce the temperature to 120C/250F for a further 45min. Turn off the oven and leave to cool for at least 2 hours or preferably overnight. DO NOT open the oven at any stage.

For the topping:

  1. Preheat oven to 200C/390F fan-bake.
  2. Place halved nectarines, skin side down on a baking tray or in a oven-proof dish. No need to remove the stones, it’s easier to do this when they have been cooked. Scatter over the sprigs of thyme and drizzle with the honey.
  3. Place in the oven and bake for 20-25 min or until they are cooked but still firm - you want them to be holding together and reasonably firm not falling apart. Remove from oven and allow to cool completely.
  4. Combine cream and vanilla in a large bowl and beat until whipped.
  5. Top pavlova with cream, fruit, hazelnuts, freeze dried strawberries and flowers if using. Serve immediately, but also great the next day for breakfast (refrigerate any leftovers).