Try Anna Polyviou's Peach Melba Pavlova Smash Recipe

A not-so-perfect pavlova has turned into a smashing one!!! Smash it around, dollop on cream and finish it off with Charred BBQ Peaches, raspberries & passionfruit. It’s the perfect way to make a not-so-perfect pavlova perfect. -Anna

Anna is an ambassador for BarbeCURE, helping Cure Cancer Australia fund new cutting-edge research. Register your BarbeCURE at barbecure.com.au

Serves 8

Prep & cook time 2 hours 20 mins [+ cooling]

Ingredients

6 egg whites
Pinch cream of tartar
1½ cups (330g) caster sugar
3 tsp cornflour
1½ tsp white vinegar

600ml thickened cream
2 Tbs icing Sugar
1 tsp vanilla paste

5 peaches
1 punnet raspberries
3 passionfruit
1 potted basil
(Raspberry coulis optional)

Method

Preheat oven to 120°C/100°C fan forced. Grease a baking tray.
Draw a 20cm circle on a sheet of baking paper. Place paper, circle-side down, on tray.
Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Fold in sifted cornflour, then vinegar.
Spread meringue inside the circle on the baking paper. Build up the side and flatten the top.
Bake pavlova for 1-2 hours or until dry to touch. Turn the oven off. Cool pavlova in oven with door slightly open.
Meanwhile, whisk cream, icing sugar and vanilla in a small bowl with an electric mixer until soft to medium peaks form.
Chargrill the peaches on the BBQ to get the chargrill lines across
Just before serving, break meringue into pieces. Arrange on a platter, then top with cream and fruit arranged on top