Peaches & Cream Pavlova with Lemony Mascarpone and pistachio
For the marinated peaches:
Combine the peaches, lemon zest and juice, fresh ginger, honey, and 1 tablespoon vanilla bean paste. Refrigerate until ready to use.
Add the heavy cream, 1 tablespoon vanilla bean paste, and sugar to a mixing bowl then whip with an electric mixer until stiff peaks form in the whipped cream. Set aside.
In a separate small bowl, combine the lemon curd and mascarpone until well blended and fluffy.
To assemble the pavlovas, spoon the lemon mascarpone mix into the hollow center of the pavlovas. Then top with a heaping serving of vanilla bean whipped cream, making sure to keep a well in the base (think mashed potatoes getting ready for gravy). Spoon the marinated peaches into the well, and dust with the crushed pistachios.
Pavlovas
Preheat your oven to 300°F. Line a baking sheet with parchment paper. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gradually add in the sugar, one tablespoon at a time, while still beating the mixture. Beat until the sugar has dissolved and the meringue is thick and glossy.
Add in the vinegar, cornstarch, and vanilla extract. Beat again for a few seconds until everything is evenly mixed.
Spoon the mixture onto the prepared baking sheet, making small circles (about 2-3 inches each) with a hollow center.
Bake for about 1 hour or until just firm and crisp on the outside. Turn off the oven, but leave them in for another 30 minutes to cool completely before removing them from the oven. Store in an airtight container.