Ingredients

· 4 egg whites

· ¼ teaspoon salt

· 1 cup caster sugar

· Extra 1½ cups caster sugar

· ¾ cup water

· 4 peaches

· ¾ cup thickened cream

· ½ cup sour cream

· 2 tablespoons icing sugar

Method

Preheat oven to 120°C. Draw 10cm circles on a sheet of baking paper. Arrange paper on a baking tray. Whisk egg whites and salt on high speed until firm peaks form. Gradually add sugar, beating well after each addition until sugar dissolves. Beat until mixture is thick, stiff and glossy. Divide meringue between circles and use a palette knife to spread evenly. Bake until crisp and dry. Turn off oven and allow the meringue to cool completely. Meanwhile, combine extra caster sugar and water in a saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce temperature to medium low. Add peach wedges and cook until softened. Remove from heat and cool. Beat cream until soft peaks form. Fold sour cream into cream. Place pavlovas onto a serving platter. Spoon cream onto pavlovas. Top with peach wedges and poaching syrup. Dust with icing sugar and serve.