Curtis Stone's peach and mascarpone smashed pavlova

You need an amazing dessert to finish off your festive feast. Luckily, Curtis Stone has you sorted with his irresistible twist on pavlova (RECIPE BELOW). Make the pavlova the day before, so all you need to do is whip up the toppings and serve!
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Smashed Pavlova
Serves 12 Prep 30 mins (+ cooling time) Cooking 1½ hours
6 extra-large Coles Australian Free Range Egg whites, room temperature
1½ cups (330g) caster sugar
1 tsp white vinegar
½ tsp vanilla extract
¼ tsp sea salt flakes
2 tbs cornflour
1. Position a rack in centre of oven and preheat oven to 150°C (130°C fan-forced). Line a 33cm x 45cm rimmed baking tray with baking paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add the sugar, beating on medium-high speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over the meringue and gently fold in.
3. Using a large metal spoon, spoon 8 large dollops of meringue onto the prepared tray. Using an offset spatula or palette knife, gently spread meringue into an even layer.
4. Place the meringue in oven. Immediately reduce temperature to 105°C (85°C fan-forced). Bake for 1½ hours or until meringue is crisp on the outside but has a marshmallow-like centre and puffs ever so slightly. Turn oven off. Prop oven door open with a wooden spoon and leave meringue in oven for 30 mins to cool, then remove from oven and cool completely.
5. Gently run a palette knife along the edges of the pavlova to loosen from the baking paper. Place another baking tray over the pavlova and invert. Carefully remove paper. Invert the pavlova back into the first tray. Gently lift the corner and break the pavlova into large pieces.
Make it ahead: Make the pavlova up to 1 day ahead, wrap tightly with plastic wrap and store in a cool place. Break into pieces just before serving.
Smashed Pavlova
Serves 12 Prep 30 mins (+ cooling time) Cooking 1½ hours
6 extra-large Coles Australian Free Range Egg whites, room temperature
1½ cups (330g) caster sugar
1 tsp white vinegar
½ tsp vanilla extract
¼ tsp sea salt flakes
2 tbs cornflour
1 Position a rack in centre of oven and preheat oven to 150°C (130°C fan-forced). Line a 33cm x 45cm rimmed baking tray with baking paper.
2 In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add the sugar, beating on medium-high speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over the meringue and gently fold in.
3 Using a large metal spoon, spoon 8 large dollops of meringue onto the prepared tray. Using an offset spatula or palette knife, gently spread meringue into an even layer.
4 Place the meringue in oven. Immediately reduce temperature to 105°C (85°C fan-forced). Bake for 1½ hours or until meringue is crisp on the outside but has a marshmallow-like centre and puffs ever so slightly. Turn oven off. Prop oven door open with a wooden spoon and leave meringue in oven for 30 mins to cool, then remove from oven and cool completely.
5 Gently run a palette knife along the edges of the pavlova to loosen from the baking paper. Place another baking tray over the pavlova and invert. Carefully remove paper. Invert the pavlova back into the first tray. Gently lift the corner and break the pavlova into large pieces.
Make it ahead: Make the pavlova up to 1 day ahead, wrap tightly with plastic wrap and store in a cool place. Break into pieces just before serving.
Peach & Mascarpone Smashed Pavlova
Serves 12 Prep 25 mins (+ 30 mins standing time)
4 white or yellow peaches, firm but ripe, pitted, each cut into 8 wedges
1 cup (220g) caster sugar, divided
1 lemon, rind finely grated, juiced
250g raspberries
250g mascarpone
1½ cups (375ml) thickened cream
Smashed Pavlova (recipe above)
3 sprigs thyme, leaves picked
1 lemon, extra, zested
1. In a large bowl, gently toss peaches with ¼ cup (55g) sugar, lemon rind and lemon juice. Stand, tossing occasionally, for 30 mins or until juices form.
2. Meanwhile, in a blender, puree the raspberries with remaining ¾ cup (165g) sugar until smooth. Push the puree through a fine sieve into a bowl, discarding seeds. Chill raspberry sauce.
3. In a medium bowl, use a hand-held electric mixer to beat the mascarpone and cream until stiff peaks form.
4. Arrange pavlova pieces on a platter. Spoon over the mascarpone mixture, raspberry sauce and peach mixture. Top with thyme leaves and lemon zest.