Peach melba pavlova
- Mary Cadogan
Save recipe
Serves 6 - 8
More effort
Prep: 30 mins
Cook: 1 hr and 30 mins
A star rating of 4.3 out of 5.9 ratingsRate
loading...
No summer soirée is complete without a perfect pavlova – make the meringue ahead of time and store in a cake tin
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Seriously good spiced fruit compote
A star rating of 4 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal461
-
fat27g
-
saturates15g
-
carbs54g
-
sugars53g
-
fibre2g
-
protein4g
-
salt0.2g
low
Ad
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.9 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...