Name: Pavlova with peach, apricot, and rosemary
Prep time: 30 MIN
Cook time: 2 HOUR
Total time: 1H30
Yield: 6
Ingredients: For the Meringue • 3 egg whites • 100g granulated sugar • 100g powdered sugar • 1/2 teaspoon lemon juice • A pinch of salt; Apricot Coulis • 300g apricots • 1 sprig of rosemary • 40ml water; Whipped Cream • 100ml heavy cream • 80g mascarpone • 1/3 vanilla bean; For Assembly: • 2 peaches • 2 apricots A few rosemary leaves

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Pavlova with peach, apricot, and rosemary

Preparation

30 MIN

Cooking

2 HOUR

Total

1H30

Perfect foodpairing for

Château Galoupet Cru Classé 2023

Serves 6

Ingredients

For the Meringue

• 3 egg whites
• 100g granulated sugar
• 100g powdered sugar
• 1/2 teaspoon lemon juice
• A pinch of salt

Apricot Coulis

• 300g apricots
• 1 sprig of rosemary
• 40ml water

Whipped Cream

• 100ml heavy cream
• 80g mascarpone
• 1/3 vanilla bean

For Assembly:

• 2 peaches
• 2 apricots
A few rosemary leaves

A light and indulgent dessert that pairs perfectly with the freshness and salinity of Château Galoupet rosé. It proves that rosé can also beautifully accompany a sweet dish!

Preheat the oven to 100°C (210°F).
Beat the egg whites and salt with a mixer, gradually increasing the speed.
When the egg whites begin to rise, add 2 tablespoons of granulated sugar.
Whisk for 1 minute, then add the remaining granulated sugar.
When the meringue is well-whipped, add the lemon juice. Then, incorporate the powdered sugar in three additions while continuing to mix.
Then incorporate the powdered sugar in three additions, while continuing to mix.
Continue to beat for another 5 minutes.
Line a baking sheet with parchment paper, then spread the meringue on top, forming a nice dome shape. Create a slight indentation in the center.
Bake for 2 hours. Let it cool completely on a wire rack.
Wash, halve, and pit the apricots. Place them in a saucepan with the sprig of rosemary and the water.
Cook for 15 minutes over medium heat, stirring occasionally. At the end of cooking, blend the mixture using a blender and let it cool completely.
Pour the heavy cream and vanilla into the bowl of a mixer. Whip the cream until stiff peaks form. Add the mascarpone and beat until the mixture is smooth and well combined.
Chill in the refrigerator until ready to use.
Wash, cut the apricots and peaches into wedges. Place the meringue on a plate. Add the whipped cream in the center. Drizzle 3/4 of the apricot coulis over the whipped cream.
Arrange the cut fruit on top, then add the remaining coulis if desired. Garnish with a few rosemary leaves. Serve.