Brown Sugar Pavlova with Cinnamon Maple Peaches
An absolutely delicious spin on a classic, this Brown Sugar Pavlova with Cinnamon Maple Peaches is a winner for sure. Deep warm flavours but still so light. It’s a perfect summer dessert.
The Brown Sugar Pavlova is made in two layers. The brown sugar gives it a deeper flavour and defintely a gooyer centre than the traditional. It’s not as sickly sweet either.
Sandwiched between each is some vanilla whipped cream. The cream isn’t sweetned though since the peaches and pavlova are sweet enough. The unsweetened cream helps to cut through the sweetness too, but the vanilla still gives it flavour.
Then comes a generous sprinkling of Biscoff biscuit crumbs. One of my favourite flavours and ingredients and it pairs so well with the cinnamon and maple from the peaches. And if you’re unlucky enough not to be able to find Biscoff biscuits, ginger biscuits, ginger snaps, even oat cookies would work well too. Anything with a deep brown sugar or syrupy flavour. Or for a healthier option, feel free to substitute with some finely chopped roasted almonds.
Finally the peaches, which are cooked with a little butter, obviously the maple syrup and cinnamon, and a dash of whiskey for a boozy twist. You can omit the alcohol if you wish, or substitute it with brandy, bourbon, or a liqueur of your choice.
Once I’ve added the peaches, I strain any leftover sauce into a little jug, which I then drizzle over when serving.
While you can make the meringue in advance, you should definitely not assemble until you’re ready to serve. The cream and peaches will make the meringue soggy if left to sit, even for a short while. So I prefer to make the meringue the night before or morning of, then cook the peaches and prepare the biscuit crumbs and cream just before the meal. When ready to serve I whip the cream and assemble.
If you love pavlova as much as I do, check out my Pavlova with Lemon Curd Cream recipe that I made for Christmas a couple of years ago.
Brown Sugar Pavlova with Cinnamon Maple Peaches
Ingredients
Pavlova
- 6 Large Egg whites Room temperature
- ⅛ tsp Cream of Tartar
- 1½ cups Light brown/Demerara Sugar
- 2 tsp Cornstarch
- 1 tsp Vanilla paste, extract, or the seeds of one vanilla pod
- 1 tsp White Vinegar/lemon juice
Cinnamon Maple Peaches
- 4 Large Dessert Peaches* Sliced
- 2 tbsp Unsalted Butter
- 2 tsp Ground Cinnamon
- ¼ Cup Maple Syrup or Honey*
- 2 Tbsp Whiskey, brandy or Bourbon* Optional
Vanilla Whipped Cream
- 1 Cup Fresh Whipping Cream
- 1 tsp Vanilla Extract / paste or seeds
Toppings
- Biscoff Biscuits* Crumbed
Instructions
Pavlova
- Preheat the oven to 130°C. Line a very large or two normal size baking sheet(s) with baking paper. Draw two circles, one larger and one smaller on the baking paper, then set aside
- Optional but preferred step: Place the brown sugar in a food processor and blitz a little to create a slightly finer grain. This will help to sugar to dissolve in the meringue
- Separate your eggs and place the whites into a large bowl or the bowl of your stand mixer. Begin whisking, then when the egg whites become frothy, add the cream of tartar. Continue to whisk the egg whites until soft peaks
- Add the cornstarch to the sugar, then while still whisking, start adding the sugar to the egg whites a few spoonfuls at a time
- Once the sugar is incorporated, add the vanilla and vinegar and whisk for a couple more minutes to mix through
- When the meringue is at stiff peak stage it is ready
- Spoon the meringue into the circles, gently spreading to the edges. Keep the meringue thick and billowy but smooth out the centre a little so that the topping with site easier
- Bake for 10 minutes, then decrease the oven temperature to 90℃ and bake for an additional 1 hour and 20 minutes
- Note: Do not open the oven during the baking period
- When the baking time is complete, leave the meringue in the oven for 1 hour with the door closed to cool down with the oven. Then open the door slightly, placing a wooden spoon or oven glove in the door to keep it slightly open, and leave the meringue for another 30 minutes
- Remove from the oven and place on a wire cooling rack
- When the meringue is completely cool, gently peel away from the baking paper
- If making the night before, store in an airtight container
- Note: Do not place in the fridge as the moisture will affect the meringue. If in a humid climate, it's best to make the meringue the day of
Cinnamon Maple Peaches
- Quarter the four large peaches, then halve each wedge. You should have around 8 chunky slices per peach. Prepare extra if using smaller peaches
- Place the butter in a pan and bring to medium-low heat. When the butter becomes foamy, add the maple syrup, whiskey and vanilla. Then add the peaches and sprinkle generously with the cinnamon
- Cook the peaches gently until caramelized, turning every now and then to ensure even cooking and coverage. This should take approximately ten minutes on a medium-low heat. The peaches should start softening but not mushy and still keep their shape
- Remove the peaches and place on a plate to cool before adding to the pavlova
- Strain any remaining sauce through a sieve and pour into a small serving jug
Topping
- Crush the biscuits with a rolling pin or in a food processor and set aside
Vanilla Whipped Cream
- Add the vanilla to the cream and whip until stiff peaks
Assembly
- Just before serving, place the larger meringue circle on a plate or cake stand. Top with half the cream, generously sprinkle with half the biscuit crumbs, then add half the peaches in an even layer
- Place the next, smaller, meringue circle on top and repeat. This time piling the peaches in the centre if you wish
- Serve immediately
- Drizzle over a little extra sauce if you wish during serving
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