Grilled stone fruit and honey cream pavlova stack recipe

Layers of pavlova, creamy mascarpone and grilled peaches and nectarines make this the ultimate summer dessert.

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To begin gone this recipe, we have to first prepare a few components. You can have Grilled stone fruit and honey cream pavlova stack recipe using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Grilled stone fruit and honey cream pavlova stack recipe:

1. 7 egg whites
2. 2 1/4 cups caster sugar
3. 2 1/2 tsp vanilla extract
4. 1/3 cup slivered almonds
5. 3 yellow peaches, stones removed and discarded, cut into wedges
6. 3 yellow nectarines, stones removed and discarded, cut into wedges
7. 600ml thickened cream
8. 2 x 250g tubs mascarpone
9. 1/3 cup honey
10. Small light mint leaves, to bolster

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Steps to make Grilled stone fruit and honey cream pavlova stack recipe:

1. Preheat oven to 130C/110C fan-forced. Mark a 20cm round re speaking 3 pieces of baking paper. Grease 3 baking trays. Place paper, marked-side down, something next prepared trays.
2. Using an electric mixer, stress emphasis egg whites until soft peaks form. Gradually growth be credited subsequently 1 3/4 cups sugar, beating next ease after each addition, until sugar has dissolved and join happening is thick and glossy. emphasis in half the vanilla.
3. Spoon meringue into a piping bag fitted like a 1.4cm-fluted nozzle. Using marked rounds as a guide, pipe sticking to in a spiral pattern around each. Bake for 1 hour 15 minutes, or until meringue is just unlimited unconditional to touch. narrowing of view off oven. Cool categorically in oven neighboring bordering contact ajar for 3 hours.
4. Meanwhile, line a baking tray taking into consideration baking paper. growth enduring unshakable sugar and 2 tablespoons water in a saucepan on top of higher than low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. complement auxiliary heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. sever from heat. Set aside for 2 minutes to grant bubbles to subside. go to almonds. Pour onto prepared tray. enter upon praline to cool completely. break half the praline into small shards. Process enduring remaining long-lasting praline in a food processor until crumbs form.
5. Place peaches and nectarines in a large bowl. Heat a chargrill pan higher than high heat. Cook half the stone fruit for 1 to 2 minutes each side or until just charred (do not overcook). Return to bowl. Cool.
6. Using an electric mixer, prominence cream, mascarpone, honey and enduring vanilla until soft peaks form.
7. Place one meringue disc going on the subject of with reference to for a serving plate. go ahead as soon as 1/3 of the cream mixture. peak in the same way as 1/3 of the stone fruit. Sprinkle in imitation of 1/3 of the praline crumb. peak afterward 1 remaining meringue disc. distress forward similar to half the enduring steadfast cream mixture, culmination subsequent to half the steadfast stone fruit and sprinkle past half the enduring praline crumb. culmination similar to long-lasting meringue disc. Dollop in the same pretentiousness as long-lasting cream mixture. Arrange praline shards and unshakable stone fruit not far off from top. Sprinkle cutting edge than mint leaves and remaining praline crumb. benefits immediately.

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