Heat oven to 160C/140C fan/gas 3.
Using a 20cm plate or cake tin as a
template, draw a circle on a large
sheet of baking parchment, flip it over
and place on a large baking tray. When
ready, dot a blob of raw meringue onto
each corner of the baking tray and put
the baking parchment on top – this
way it won’t slip.
In a well-cleaned, grease-free bowl,
whisk the egg whites with an electric
hand whisk until they form stiff peaks.
Add the caster sugar, 1 tbsp at a time,
continuing to whisk as you go. The
meringue will start to get thick and
glossy. Add the brown sugar in the same
way, continue whisking for another
1-2 mins until really thick and holding stiff,
shiny peaks on the end of your whisk.
Now add the cornflour and vinegar, and
give a final whisk until smooth.
Using a large metal spoon, pile the
meringue onto the parchment-lined tray,
using the circle template as a guide to
create a symmetrical circle. Use the
spoon to make a dip in the middle (this
will hold your cream and fruit later) and
a few spikes of meringue around the
edges. Place in the centre of the oven,
shut the door and immediately turn the
temperature down to 140C/120C fan/
gas 1. Cook the meringue for 1 hr 10 mins,
then turn the oven off and leave until
completely cold (best done overnight).
For the topping, put the 100ml honey
in a wide frying pan and heat until saucy.
Add the peach slices and cook for
1-2 mins on each side, over quite a high
heat, until the peaches are sticky but still
holding their shape. Cool completely.
Just before you are ready to serve,
assemble the Pavlova. Tip the cream,
vanilla and remaining honey into a bowl.
Whisk until it just holds soft peaks, then
add the yogurt and, using a spatula,
fold together until combined. Spoon
the cream into the centre of the
meringue and swirl it out towards the
edges. Top with the sticky peaches
and any saucy bits from the pan, and
sprinkle over the pistachios.