Honey Roast Peach Slab Pavlova

• Honey Comb
• Line a small baking tin with baking paper (I used 20 x 20 but the exact size doesn’t matter)
• In a medium heavy based pan, heat the sugar and golden syrup over low heat until the sugar dissolves. Meanwhile, measure the baking soda into a small container, ready to use quickly, and have the baking tin nearby.
• Increase the heat and bring the sugar to the boil. Boil for 2 minutes, stirring occasionally so it doesn’t burn. you’ll see it turn a slightly darker caramel colour.
• Add the baking soda and quickly stir to fully combine - the hokey pokey will froth up and lighten.
• Quickly pour into prepared tin. Don’t worry about spreading it out evenly.
• Leave to set until cold and then break into pieces. If it has been a very humid day, you might find that it gets a bit sticky - just keep it in the freezer until you need it and it will much easier to snap and crumble
• You will probably have extra left over after using it for the pavlova - dip leftovers in melted chocolate to make them even better!

Slab Pavlova Base

• Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
• Preheat the oven to 180°C (not fan bake).
• Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
• Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
• Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
• Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
• Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
• Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.

Honey Roast Peaches

• Preheat the oven to 180°C
• Halve and stone the peaches and place cut side up in a single layer in a rectangular roasting tray or baking tin with sides. In a small bowl, combine the honey, brown sugar, water and vanilla. Pour over the peaches.
• Roast for 30-40 minutes, basting the peaches with the honey syrup occasionally, until the peaches are tender and starting to caramelise around the edges.
• Set aside in a bowl to cool, including the honey syrup. Use at room temperature - if they are still hot they will start making the mascarpone cream runny.

Mascarpone Cream

• Whip the cream to soft peaks.
• In a separate bowl, mix together the mascarpone, creme fraiche, icing sugar and vanilla. Fold in the softly whipped cream.

To assemble

• Spoon the mascarpone cream over the cooled pavlova base.
• Top with the cooled caramelised peaches and shards of hokey pokey.
• Serve immediately