Prep time 40 minutes (plus cooling and chilling time)
Cook time 45 minutes
- 600ml thickened cream
- 300g mascarpone
- 1 tbsp dry marsala
- 60g (½ cup) pure icing sugar, plus extra to serve
- 3 white peaches, cut into thin wedges
- 1 tbsp freshly squeezed orange juice
- 125g (1 punnet) raspberries
- 240g eggwhites (about 8)
- 460g caster sugar
- 2¾ tsp cornflour
- 2¼ tsp white vinegar
- Preheat oven to 200C and line an oven tray with baking paper. In your KitchenAid Stand Mixer, whisk egg whites until just a few large air bubbles remain and just before soft peaks form. While whisking, gradually add sugar a few spoonfuls at a time, then whisk until mixture is thick and glossy, and you no longer can feel crystals when you rub mixture between your fingers. Whisk in cornflour and vinegar quickly, then immediately stop the machine and spoon the mixture onto the centre of the prepared tray. Use a spatula to lift the edges up and over the top, making a nice round, then level the top, spreading the mixture out to about 20cm. Reduce the oven to 150C and bake meringue, without disturbing the oven, until puffed and set (25 minutes). Turn off the oven and leave door ajar slightly for pavlova to cool completely in oven (2-3 hours).
- To serve, whisk cream, mascarpone, marsala and two-thirds of the icing sugar to soft peaks in a bowl, then spoon mixture over pavlova. Toss peaches in a bowl with lemon juice and remaining icing sugar and spoon over the top with raspberries. The pavlova and cream will hold (without the fruit) for a few hours in the fridge, or you can assemble it just before serving. Dust with extra icing sugar to serve.