Peach and Cointreau Kataifi Pavlova

Ingredients

For the Pavlova
225 g egg whites (approximately 6 egg whites), at room temperature

Pinch salt

450 g caster sugar

2 tsp cornflour

1½ tsp white vinegar

For the syrup
½ cup sugar

½ cup water

1 tablespoon honey

1 tablespoons Cointreau

To decorate
100 g Antoniou Kataifi Pastry

600 ml thickened cream

1 teaspoon vanilla bean paste

4 peaches, cut into wedges

Icing sugar, to dust

Recipe Tips

Store bought Pavlova
This is a great option if you don’t have time to make your pavlova.

Prepare the day before
Start the pavlova component of this recipe the day before serving it. The Kataifi, syrup and whipped cream can also be prepared a day in advance; simply store each in an airtight container (and the whipped cream in the fridge). 

Cracking Pavlova
Don’t stress if your pavlova cracks in parts – it is completely normal for it do so! 

Assembling the Pavlova
Assemble the pavlova just before you are ready to serve it.

Method  

Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature. 

To make the Pavolva (day prior)
Preheat the oven to 160 degrees Celsius. Place a 20cm cake tin on some baking paper and draw a circle around it. Flip the piece of baking over and place it onto a lightly oiled baking tray.

Place the egg whites into the clean, dry bowl of an electric mixer with the salt. Whisk on medium until peaks form. Add the sugar 1 tablespoon at a time, allowing at least 15 seconds before each sugar addition.

Once the sugar has all been added, whisk for a further 5 minutes. Place some mixture between two of your fingers, if the sugar has not completely incorporated, whisk for a further 2 minutes, at which point the mixture should feel smooth. Add the cornflour and vinegar and very gently fold through.

Place the mixture onto the centre of the circle on your prepared baking tray. Using a spatula and palette knife shape your pavlova into a minimum 20cm round layer, ensuring your edges taper in slightly at the top.

Place in the oven and immediately reduce the heat to 110 degrees Celsius. Bake for one hour and 15 minutes. Switch the oven off and leave the pavlova in there with the oven door shut for at least 6 hours, or overnight.

To make the syrup
Place the sugar, water and honey in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 10 minutes. Stir in the Cointreau and allow to cool completely.

To make the Kataifi
Bring the Kataifi Pastry up to room temperature. Preheat the oven to 200 degrees Celsius. Place the Kataifi Pastry in a large bowl and using your fingers, separate the strands.

Place the Kataifi onto a large baking tray, in one layer, ensuring it doesn’t overlap too much, this will ensure it cooks evenly. If you need to, bake it in two separate batches. Bake for approximately 15 minutes or until golden. Allow to cool completely.

For the cream
Place the cream and vanilla bean paste in the bowl of an electric mixer and beat until soft peaks form.

To assemble
Place the pavlova on a platter. Drizzle half of the Cointreau syrup over the Kataifi and place it onto the pavlova base. Spoon the cream on top of the Kataifi and top with peaches. Drizzle with Cointreau syrup and dust with icing sugar.

Recipe, styling and photography by Sydney Food Sisters.