This pavlova looks so good, I can’t even. Any desire of eating healthy as officially banished and I’m ready to feast. Image and recipe via Finger, Fork + Knife.
Ingredients:
FOR THE CARDAMOM SUGAR:
300g (approx. 1 cup) caster sugar
2 tbsp ground cardamom
FOR THE PEACHES:
3 peaches, halved and stoned
1 tbsp honey
1 tbsp Pedro Ximénez (optional)
1 tsp vanilla extract
FOR THE CRUMBLE:
½ cup spelt flour
¼ cup rolled oats
2 tbsp unsalted butter,
1 tbsp brown sugar
1 tbsp linseeds
Pinch of sea salt
FOR THE PAVLOVA:
6 free-range eggs, whites only
Cardamom sugar
1/4 cup pistachios, shelled, finely crushed with a mortar and pestle or in a food processor
1 Lemon
200ml double cream
200ml natural yoghurt
Juice and zest of ½ lemon
2 punnets fresh blueberries* to serve
Icing sugar, to serve
For instructions, click here.
