Light, bright, and bursting with summer flavor, a peach pavlova is the kind of dessert that makes people stop and stare. With its crisp meringue shell, cloud-like center, and juicy fruit topping, it’s the ideal finale for a warm-weather barbecue or al fresco dinner. When peaches are in season, their natural sweetness pairs beautifully with silky mascarpone cream and a touch of honey, all layered over a meringue base that melts in the mouth.
Here’s how to make a peach pavlova that looks impressive but is surprisingly easy to pull off.
INGREDIENTS
For the meringue:
- 6 large egg whites, at room temperature
- 300g caster sugar
- 1 tablespoon cornstarch
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract
For the topping:
- 2 to 3 ripe peaches, sliced
- 2 tablespoons light brown sugar
- A small pinch of sea salt
- 120ml double cream
- 60g mascarpone
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 2 tablespoons runny honey
- Optional: a handful of chopped pistachios or edible flowers for decoration
METHOD
- Make the meringue base. Preheat your oven to 135°C (275°F) and line a baking tray with parchment. If you want a perfect shape, draw a 15cm (6-inch) circle on the paper as a guide. In a large, clean bowl, whisk the egg whites until soft peaks start to form. Add the vinegar, vanilla, and cornstarch. Gradually beat in the sugar, one spoonful at a time, until the mixture is thick, glossy, and holds firm peaks. Spoon the meringue onto the baking paper and shape it into a round nest with slightly raised sides. Bake for 1 hour, then reduce the temperature to 120°C (250°F) and bake for another 45 minutes. Switch off the oven and let the meringue cool inside with the door closed.
- Prepare the peaches. While the meringue is baking, toss the sliced peaches with brown sugar and a pinch of salt. Let them sit at room temperature for about 30 minutes to release their juices and soften slightly.
- Whip the cream. In a bowl, whisk together the cream, mascarpone, icing sugar, and vanilla until soft, pillowy peaks form. Be careful not to overwhip; you want it smooth and spreadable.
- Assemble the pavlova. Once the meringue is cool, transfer it gently to a serving plate. Pile on the whipped mascarpone cream, then top with the juicy peaches and their syrup. Finish with a drizzle of honey and a sprinkle of pistachios or edible flowers for a little extra flair.
This pavlova is best served straight away, when the meringue is crisp and the cream is fresh. It’s a beautiful centerpiece for any summer gathering, light enough for hot days, but indulgent enough to satisfy any sweet tooth.
And if you’re not up for whisking egg whites yourself, COOK offers a brilliant range of meringue puddings delivered straight to your door. Their pavlovas come in a variety of flavours — Lemon Meringue, Raspberry, and Chocolate & Salted Caramel — and have all picked up Great Taste awards.
