Ingredients

Pavlova Cake

• 4 Egg whites, large, room temp

• 1 cup Sugar, white

• 1/4 tsp. of Salt

• 1 tbsp. Corn starch

• 1 tsp. Lemon juice

Chantilly Cream

• 1 1/2 cup Heavy cream (cold)

• 4 tbsp. Powdered sugar

• 1 tsp. Vanilla paste or extract

Roasted Peaches w/ Forbidden Fruit Spread

• 1/2 jar Forbidden fruit spread

• 2 Peaches

• 1 tsp. Lemon juice

Directions:

Make Pavlova Cake

1. Preheat the oven to 320ºF. Line a sheet pan with parchment paper and draw an 8-inch ring in the middle of the pan to guide you with shaping a perfect Pavlova

2. Clean bowl of your stand mixer with a paper towel soaked in vinegar to remove any traces of fat. Add your

   egg whites and salt and start whisking them on low speed for approx. 5 minutes until foamy

3. Increase the speed to high and start adding sugar, in total in 6-8 additions, whisking well after each addition

   until all sugar is properly dissolved. This step can take 10-15 minutes.

4. Once all your sugar is added, fold in lemon juice and cornstarch and mix well making sure that all starch lumps are dissolved. Scoop out meringue into the circle on the parchment paper and spread it evenly everywhere, making a cavity in the center (to carry the filling). Your cake will be pretty tall. Using a small offset spatula, drag the meringue from the bottom up to create the design of the cake with little spikes on top

5. Bake the cake for 60 minutes, then reduce the temperature to 280ºF and continue baking for another 45-60 minutes or until crispy & dry to touch. After Pavlova cools down the center collapses which is where you’ll put your filling.

Make Chantilly Cream

1. Whip heavy cream with powdered sugar and vanilla paste or extract until soft peaks right before assembling & serving Pavlova

Make Roasted Peaches w/ Forbidden Fruit Spread

1. Preheat the oven to 450ºF. Cut peaches into 1/2 inch chunks and place them into a bowl. Add Forbidden Fruit Spread and 1 tsp. of Lemon juice. Using your hands, toss peaches in this fruit spread and then

   flip it on a baking dish lined with parchment paper. Roast for 20-30 minutes until soft and caramelized. Allow to cool down completely.

Assemble

1. Place the cake on the serving board, dollop the Chantilly cream into a cavity in the cake,

   top with cold roasted peaches and dust with powdered sugar. Decorate your cake with edible flowers, dried oranges or fresh fruit of your choosing

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This recipe was created by Lenka Gengelova who focuses on reinventing the traditional Slovak baking she grew up with. Taking inspiration from her family recipes she infuses modern techniques with tradition for wholly unique creations. Learn about Lenka & find more recipes on her blog Wondering Senses.