Grilled Stone Fruit Pavlova with Honeyed Mascarpone Cream

Whip the egg whites to soft peaks, then add the superfine sugar a spoonful at a time until the meringue is stiff and glossy.

Serves 8

Ingredients

• 4 large egg whites, room temperature
• 1 cup superfine sugar
• 1 tsp white vinegar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 4 ripe peaches or nectarines, halved and pitted
• 2 tbsp honey
• 1 cup mascarpone
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Fresh mint, to garnish

Instructions

1. Whip the egg whites to soft peaks, then add the superfine sugar a spoonful at a time until the meringue is stiff and glossy.
2. Fold in the vinegar, cornstarch and vanilla, then spoon the meringue into a thick round on lined parchment with a slight well in the center.
3. Bake in a low oven (or covered camp Dutch oven) at 250F for about 75 minutes, then cool completely so the shell stays crisp outside and marshmallowy within.
4. Brush the cut stone fruit with honey and grill cut-side down over medium coals until caramelized and lightly charred, 4 to 5 minutes.
5. Whisk the mascarpone, cream and powdered sugar to soft, billowy peaks.
6. Pile the mascarpone cream into the center of the cooled pavlova.
7. Arrange the warm grilled fruit over the top and drizzle with any honeyed juices.
8. Scatter with fresh mint and serve at once, cutting into soft, shattering wedges.
9. The pavlova — a crisp-shelled, soft-centered meringue named for the ballerina Anna Pavlova — is fiercely claimed by both New Zealand and Australia as a national dessert. Topping it with stone fruit kissed by the grill is a summer flourish: the smoky caramelized peaches cut the sweetness of the meringue and play beautifully against clouds of mascarpone cream for a showstopping cookout finale.

Nutrition (estimated, per serving)

• Calories: 380 kcal
• Protein: 5g
• Fat: 22g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 38g
• Sodium: 60mg