Helen Hughes demonstrates how to make peach pavlova with lemon cream and seasonal fruit

Slow Food Hunter Valley assistant leader Helen Hughes starts her peach pavlova with lemon cream and seasonal fruits recipe with five egg whites.

Pop them into a mixmaster bowl and beat them until they form stiff peaks.

Then add 200 grams of caster sugar and a teaspoon of vanilla bean paste, vinegar, and corn flour. 

Place the meringue on a tray that has been greased and laid with baking paper.

Spread it evenly over the tin and then pop it into the oven at 150 degrees for 30 minutes.

Check it at 20 minutes as ovens vary. 

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“We’re looking for an even colour and a nice spongy texture,” she said. “It’s important you make sure it is nice and even so it cooks evenly and there are no soft spots.”

Now it’s time to prepare the fruit.  

Put the peaches in lightly boiling water for two minutes. Then transfer them into cold water, pull the skin off and then cut them up. 

“It should come off very easily and what you have underneath is a beautiful blush of Australian summer stone fruit,” she said.“This will look just beautiful on the pavlova.”

Now for the lemon cream ...