Golden Hour Pavlova

Ingredients

For the meringue

• 370g caster sugar (about 1¾ cups)
• 200g egg whites, about 6 eggs
• 30g cornstarch (about ¼ cup)
• 10g lemon juice (about 2 tsp)

For the topping

• 350ml heavy whipping cream (about 1½ cups)
• 30g confectioner's sugar (about ¼ cup)
• 1 ripe peach, thinly sliced
• 1 ripe nectarine, thinly sliced
• 10–12 cherries, stones removed
• 4–5 tbsp peach or apricot jam

Equipment

• A baking sheet
• Parchment paper
• A stand mixer with whisk attachment
• Hand whisk
• Saucepan
• Digital thermometer
• Spatula
• Measuring spoons

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Method

1. Preheat the oven to 250°F (about 121°C).
2. Line a baking sheet with parchment paper or a silicone mat.
3. Add the sugar and egg whites to the stand mixer bowl. Place over a pan of simmering water and whisk by hand until it reaches 160°F on a digital thermometer.
4. Remove the bowl from the heat and place it on the stand mixer. Attach the whisk and beat on medium-high speed until stiff peaks form.
5. Sift in the cornstarch, add the lemon juice, and fold with a spatula until smooth.
6. Spoon the meringue onto the prepared baking sheet in a circle about the size of your cake stand. Trace a guide circle on the parchment first if you want it precise. Bake on the middle shelf for 1½ hours.
7. Turn the oven off and leave the meringue inside with the door fully closed for 1 hour. Don't open it.
8. After that hour, open the oven door slightly and let it cool for another 30 minutes.
9. Once the meringue is completely cool, carefully transfer it onto the serving platter or cake stand you plan to use.
10. Wash and slice the peach and nectarine, and remove the stones from the cherries. Set the fruit aside.
11. Whip the cream with the confectioner's sugar, using the whisk attachment, until soft peaks form.
12. Spoon the jam evenly over the top of the meringue, then top with a generous layer of whipped cream.
13. Arrange the fruit on top as you like, and spoon on a little extra jam as you see fit.