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Peach melba pavlova

Peach melba pavlova

A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal461
fat27g
saturates15g
carbs54g
sugars53g
fibre2g
protein4g
low insalt0.2g
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Ingredients

  • 4 egg whites
  • 100g each caster sugar and icing sugar
  • 1 tsp each cornflour, vanilla extract and vinegar

For the topping

  • 250g raspberry
  • 3 tbsp caster sugar
  • 3 ripe peaches
  • 300ml pot double cream
  • icing sugar , for dusting

Method

  • STEP 1

    Heat the 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Put half 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 the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.

  • STEP 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.

Recipe from Good Food magazine, August 2011

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A star rating of 4.3 out of 5.8 ratings
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