- 16 free-range egg whites
- 4 cups caster sugar
- Butter, for greasing
- 9 ripe white peaches
- 200 g sugar
- 500 ml water
- 1 vanilla pod, plit
- 2 T rose syrup
- For the lemon cream:
- 500 ml cream
- 1 x 385 g condensed milk can
- 3 lemons, juiced
Preheat the oven to 150°C.
Whisk the egg whites until frothy, then gradually add the sugar, whisking continually, until the mixture is thick, glossy and forms peaks.
Grease a sheet of baking paper, place on a baking tray and spread the meringue onto the paper in the shape of a pavlova.
Bake for 2½ hours, or until crunchy and cooked through but uncoloured.
Bring a large saucepan of water to the boil. Make small incisions into the underside of the peaches, then blanch in the water for 1 minute.
Plunge the blanched peaches into iced water. Peel, slice in half and remove the stones.
Heat the sugar, water, vanilla and rose syrup in a saucepan over a medium heat. Add the peaches and simmer for 5 minutes.
To serve, spoon the lemon cream over the cooled pavlova and top with the peaches.
To make the lemon cream, whip the cream until stiff. Mix the condensed milk and lemon juice, then gently fold into the whipped cream.
Cook's note: White peaches add a dramatically different look to this classic dessert and the lemon cream is so decadent - it's worth splashing out just once.