Neven Maguire's Pavlova with Pistachio Cream

INGREDIENTS

• 6 Simply Better Irish Corn Fed Egg Whites
• 360g Caster Sugar
• 2 Tsp. Simply Better Organic Irish Apple Cider Vinegar
• 2 Tsp. Cornflour
• 100g Simply Better Pistachio Spread
• 1 Carton Simply Better Single Source Irish Jersey Cream, well chilled
• 1 Jar Simply Better Sicilian Lemon Curd
• 2 Simply Better Peaches or Nectarines, stones removed and cut into slices
• Icing Sugar, to dust

METHOD

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Using a pencil, mark out a 20cm circle on parchment paper and put on a baking sheet. Place the egg whites and sugar in the bowl of a standalone mixer and place over a pan of simmering water, whisking with a balloon whisk until the sugar has dissolved.
2. Fix the bowl back into the mixer and whisk for about 5 minutes until the mixture is very stiff with glossy peaks. Turn the stand mixer off and add the vinegar and cornflour. Turn the mixer back on high for 10 seconds to mix everything together.
3. Place a small amount of the meringue onto each corner of the parchment to secure it on to the baking sheet. Place the meringue in the centre of the parchment. Using the circle as a guide, spread and smooth the meringue with a spatula from the centre outward, creating a 20cm disk that is slightly higher around the edges. It should be about 6cm high with a 5mm depression in the centre.
4. Place the Pavlova in the oven, then immediately turn the temperature down to 110°C (225°F/Gas Mark ¼) and bake for 2 hours, then turn off the oven (but do not open the door) and leave to cool in the oven for 4 hours or overnight is fine too.
5. Whisk the pistachio spread and cream until stiff peaks have formed, then cover with clingfilm and place in the fridge to firm up. To serve, put the Pavlova on a serving plate and spoon the lemon curd into the centre of the depression allowing it to dibble down the sides a little. Then spoon over the pistachio cream. Decorate with the peaches or nectarines and add a dusting of icing sugar to serve.

Neven's Top Tip: The longer you can leave the Pavlova in the oven the less likely it is to crack but if it does not to worry as it still looks great.