Dessert

Roasted Stone Fruit Pavlova with Honey Mascarpone & Crispy Basil Tuile

Name: Roasted Stone Fruit Pavlova with Honey Mascarpone & Crispy Basil Tuile
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2 servings
Ingredients: 3 large egg whites (at room temperature); ¾ cup superfine sugar; ½ tsp vanilla extract; ¼ tsp cream of tartar; ½ cup roasted hazelnuts, finely ground; 3 medium stone fruits (peaches and apricots), halved & pitted; 2 tbsp unsalted butter; 2 tbsp honey, divided; 1 tbsp balsamic vinegar; ¼ cup mascarpone (cold); ½ cup heavy cream (cold); 12–15 fresh basil leaves; 2 tbsp egg white (reserved from the 3 above); 3 tbsp powdered sugar; Fleur de sel; Zest of ½ lemon

A dessert of architectural sophistication: a crisp, chewy hazelnut meringue base layered with silky honey-mascarpone cream and crowned with caramelized stone fruit that's been roasted until concentrated and jammy. A single basil tuile—paper-thin, shattered—adds an unexpected herb whisper and visual drama. Each element is a technical study: crisp exterior, marshmallowy interior, soft fruit, crunchy cookie.

1065calper serving 16gprotein 114gcarbs 64gfat 30min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this