Pavlova with Peaches

Pavlova with Peaches is a delicious meringue-based cake garnished with lots of whipped cream and enriched with the typically summer fruit, with aromatic pulp, tasty among the most loved of the season; fishing. A fruit rich in precious nutrients, vitamins, minerals and antioxidants good to consume naturally, perfect to use in many sweet or savory recipes. A cake originating from the New Zealand pastry tradition that seems, from the most reliable hypotheses, to have been born back in 1926 in honor of a Russian dancer Anna Pavlova. The perfect dessert for any occasion, ideal on hot days. Now let's see what we need to make our Pavlova with Peaches. Ingredients 5 egg whites 250 grams of fine sugar for cakes 2 tablespoons of cornstarch 15 ml vinegar the seeds of a vanilla bean a pinch of salt 1 teaspoon baking powder You will also need 2 large peaches 2 tablespoons granulated sugar juice of 1/2 lemon 500 ml of cream for cakes 50 grams of powdered sugar Preparation In the planetary mixer put the 5 egg whites and a pinch of salt and start whipping them. As soon as they whip, add the seeds of the vanilla bean, baking powder and sugar mixed with cornstarch, a tablespoon at a time. Add the vinegar and continue to work the egg whites until they become shiny. Pour our mixture into a baking sheet, with the help of a pastry bag, leaving a hollow part in the center. Bake at 140 C degrees for 1 hour 1 hour and a half, turn off the oven and let it cool inside. Prepare the cream by whipping it with icing sugar. Wash the peaches and cut them into slices, put it in a saucepan with the sugar and lemon juice, stir and over low heat let it wilt; then let it cool. Once cooked and cold, fill our Pavlova with cream and decorate with peaches. Our Pavlova with Peaches is ready to be served, let's keep it in the refrigerator until it's time to bring it to the table.