Bellini Pavlova with Crosta & Mollica

Summer is coming and when the sun shines I long for the tastes of Italy. Just after Christmas I discovered Crosta & Mollica Farina Pugliesi, which has now become a cupboard must-have in our home. The morning is just not the same unless it starts with a crispy slice, slathered with butter and peach conserve (which I discovered at Easter). It was during one of my peachy toast munching sessions that I was inspired to create this sparkling Bellini Pavlova.

There is something about Crosta & Mollica’s peach conserve that is so fresh and summery. It seems absurd that something from a jar could taste so fresh and natural – neither sweet or tart and so delicious fragrant and fruity. I knew it would make the perfect base for this recipe. So add a little Italian sparkle to your Summer with this easy to make and easy to eat recipe with a little help from Crosta & Mollica.

Crosta and Mollica Italian Peach Conserve

Bellini Pavlova Ingredients

For eight hearty Italian appetities.

For the base

6 free range egg whites

300g caster sugar

2 tsp white wine vinegar

2 tsp cornflour

For the Bellini layer

2 jars of Crosta & Mollica peach conserve

4tbsp Prosecco or 1-2 tsp of lemon juice.

For the prosecco cream top

300ml double cream

Prosecco to taste

150g amaretti biscuits

Method

I always follow Nigella Lawson’s pavlova instructions and I’ve adapted the quantities and ingredients slightly for the Bellini pavlova.

For the base

The base can be made ahead and should be made the night before. Assembly is definitely a last minute task and if stored wrapped and in the fridge, it should last up to three days.

Preheat the oven to 180°C/gas mark 4/350°F
Whisk up the egg whites and sugar until the mix becomes firm and glossy.
Fold in the white wine vinegar and cornflour before turning out onto baking parchment into the best circle you can form. (I aim for about 22cm diameter.)
Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 60 minutes.
When the hour is up, leave the base in the oven and turn off the heat so that it cools slowly.
When ready, turn out the pavlova base, upside-down on your serving plate for assembly.

For the Bellini layer

For the Bellini top, you have options. If you like a more tart fruit layer that cuts through the sweet base, omit the prosecco and replace with 1 – 2 tsp of lemon juice. If like me, you’re looking for sparkling fragrant sweetness, opt for the prosecco in both the conserve and cream. Regardless of your choice, the idea is that the fluid loosens the texture of the conserve to create more of a compote.

Empty two jars of Crosta & Mollica peach conserve into a bowl and slowly add the prosecco , stirring thoroughly until the texture has loosened, but has not become watery. If opting for lemon juice, go easy and taste to judge the acidity.
Very carefully pour over the pavlova base and ease the fruit layer to the edges.

For the prosecco cream top

Whip up the cream with 1 teaspoon of caster sugar and when it has thickened a little, begin to add prosecco I teaspoon at a time as you beat. You need a softly whipped cream and striking that balance between prosecco taste and cream texture is something best done to taste. I added 6 tea spoons of prosecco to my whipped cream. When ready the creamy sweet cream will have a sparkling prosecco edge.
Gently dollop spoonfuls of cream over the peach layer and then gently ease the cream together, with our swirling the fruit through it.
To finish, place the amaretti biscuits into a sealed bag and bash them with a rolling pin. You’re looking to achieve a crumble of varying size; some parts ground to crumbs, other bits left quite chunky and everything in between.
This layer can then be generously crumbled over the top to add extra Italian crunch.