To assemble the pavlova, place one of the meringues on a cake stand or platter and spread with a thin layer of cream. Serve immediately or refrigerate for up to 4 hours. Place the peaches into a small roasting tin and spoon the caramel over. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Pile the peaches on top and scatter with the remaining raspberries. Place the top pavlova layer, spread whipped cream on it, drizzle some raspberry curd and decorate with raspberries or any fruits of your choice. Gently place another pavlova layer on top of the fruit, spread another one-third of the whipped cream and sprinkle with fruit. Carefully spoon the cream into the centre of the meringue. Finally, top with the last pavlova layer, remaining whipped cream and more fruit. 11. To assemble the cake, place one pavlova at the bottom, spread whipped cream and raspberry curd on it. Roast in the oven for 30 minutes, basting the peaches every ten minutes, until the peaches are golden-brown and caramelised. https://www.bbc.co.uk/food/recipes/raspberry_and_white_81250 https://www.greatbritishchefs.com/recipes/raspberry-pavlova-recipe Feb 3, 2019 - Pavlova layered cake with raspberries and peaches Whip the cream until stiff. Halve and stone the peaches, then cut each half into 4-5 slices. Top with a dollop of the lemon cream, half of the remaining raspberries … Repeat this step with the second layer. Arrange half the peaches on top and a drizzle of raspberry coulis, before topping with the second meringue.