- 4 egg whites
- 1 cup super-fine sugar or granulated sugar processed in food processor for 1 minute
- 1 tsp. vanilla extract
- 1 ½ tsp. cider vinegar
- 2 Tbs. corn starch
- 1 cup heavy whipping cream
- 2 Tbs. confectioner’s sugar
- 3 to 4 large basil leaves
- 3 medium peaches
- 1 Tbs. lemon juice
- 1 Tbs. honey
- ½ cup berries (blueberries, raspberries and blackberries or a mix will work)
- 1 tsp. lemon zest
Make the Pavlova:
In a very clean glass or metal bowl, using a stand or hand mixer, beat room temperature egg whites on medium-high until they begin to stiffen.
Beat in 1 ½ tsp. water, then slowly add sugar, continuing beating until soft peaks form.
Beat in the vanilla and vinegar, followed by the corn starch, to form fairly stiff peaks.
Drip a little water on a baking sheet, top with parchment paper. Empty mixture onto baking sheet in a rough circle, keeping the mixture quite high.
Bake at 250 degrees for 1 hour or until outside is firm. Turn off the oven, leaving Pavlova in cooling oven for at least another hour.
When cool, transfer to serving dish. The meringue may crack a little.
Make the topping:
In a chilled metal or glass bowl, whip the whipping cream and sugar with a whisk or hand mixer until soft peaks form. Place in refrigerator.
Chiffonade the basil.
Peel and thinly slice peaches, toss with half of the basil, the lemon juice and honey.
In a separate bowl, combine the berries, remaining basil and lemon zest.
Just before serving, assemble the dessert:
Fan most of the peaches over the Pavlova. Top with a thick layer of whipped cream, and then sprinkle the berries and remaining peaches on top. Slice in wedges and serve.