Peach Melba Pavlova

Peach Melba Pavlova

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(5 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

More effort

Serves 6 - 8
No summer soirée is complete without a perfect Pavlova - make the meringue ahead of time and store in a cake tin

Nutrition and extra info

Nutrition: per serving

  • kcal461
  • fat27g
  • saturates15g
  • carbs54g
  • sugars53g
  • fibre2g
  • protein4g
  • salt0.17g
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  • 4 egg white
  • 100g each caster sugar and icing sugar
  • 1 tsp each cornflour, vanilla extract and vinegar

For the topping

  • 250g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 3 tbsp caster sugar
  • 3 ripe peach



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 300ml pot double cream
  • icing sugar, for dusting


  1. Heat oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste.

  2. Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like.

  3. Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate.

  4. Put ½ the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with ½ the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.

  5. Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.

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Comments (6)

dennylee's picture

I used canned peach juice to the raspberries instead of water, and my sauce turned out fab, wonderful recipe that I will make again and again.

allielovetocook's picture

This probably really deserves 5*, but I didn't make the meringue as I needed to do a quick dessert (so I bought some good quality meringue nests), but I made the cream with the raspberry puree through it and served it as suggested but with the individual meringues. Was totally delicious - the raspberry puree is soooo good! .. will make this recipe over and over again. Oh, and my dad (at 76) had never tried a pavlova he (and my mum) really, really loved it. I think I'll be getting requests for this one!!

sallymoonbeam's picture

Most people seem to love a Pavlova and this one will certainly not disappoint.

aline1's picture

Delicious. I am a real fan of meringues and this did not disappoint.

awijeyekoon's picture

Made this several times now for friends and family, and each time got so many compliments! Great recipe and very easy to make.

masterfox_86's picture

Served this for friends when they came over for dinner and they thought it was wonderful. My meringue crumbled a lot when I transfered it to the plate which was a shame, but it was easily hidden by the cream, fruit and sauce.

A delicious combination, I'll be making this again!

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