Raspberry Pavlova With Peaches and Cream

Preparation

1. Step 1

   Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You’ll still be able to see the outline.

2. Step 2

   Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won’t break down so don’t even try.) You should have about ⅓ cup. Set aside.

3. Step 3

   Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.

4. Step 4

   Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.

5. Step 5

   Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2½ hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.

6. Step 6

   A half-hour before serving, prepare the topping: Stir together ½ cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.

7. Step 7

   Whisk together cream, sour cream, confectioners’ sugar and salt until firm peaks form, about 3 to 4 minutes.

8. Step 8

   Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.