Chocolate and amaretti pavlova with peaches

This gourmet pavlova is an impressive dessert centerpiece for Christmas or other special occasions.

MasterChef

Photography by Chris Chen

• 250g mascarpone
• 180ml (3/4 cup) thickened cream
• 2 1/2 tbs honey
• 6 peaches, cut into wedges
• 2 tsp vino cotto (see note)

Chocolate & Amaretti pavlova

• 8 egg whites
• 275g (1 1/4 cups) caster sugar
• 25g (1/4 cup) Dutch cocoa, (see note) sifted
• 8 amaretti biscuits, (see note) crushed

• Method

1. Step 1
   Preheat oven to 180C. To make the pavlova, grease and line the base and side of a 26cm springform pan. Using an electric mixer, whisk egg whites with 1/2 tsp salt to stiff peaks, then gradually add caster sugar, 1 tbs at a time, whisking well after each addition. Whisk until glossy and stiff enough that if you hold the bowl upside-down, the meringue won’t fall out. Add cocoa and, whisking on low speed, whisk until just combined (don’t knock out too much air).
2. Step 2
   Spoon meringue into pan, level and scatter with half the biscuits. Bake for 5 minutes, then reduce oven to 120C and bake for a further 1 hour 10 minutes or until firm to the touch and no longer sticky. Turn off oven and leave pavlova in oven with the door held ajar with a wooden spoon for at least 2 hours to cool completely.
3. Step 3
   To make mascarpone cream, using an electric mixer, whisk mascarpone with cream and 2 tbs honey to firm peaks.
4. Step 4
   Toss peaches with remaining 1/2 tbs honey and vino cotto.
5. Step 5
   To assemble, spoon the mascarpone cream over the pavlova, leaving a 2cm border. Top with the peach mixture and scatter with remaining amaretti biscuits to serve.
   MasterChef - January 2011 , Page 130
   Recipe by Sophia Young