Print

Light and Fluffy Peach Melba Pavlova Recipe Easy Homemade Dessert

Peach Melba Pavlova - featured image
Print Recipe

A delicate and airy pavlova topped with fresh peaches, raspberries, and whipped cream, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 medium fresh peaches, peeled and sliced
  • 1 cup (125g) fresh raspberries
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18cm) circle as a guide for your pavlova. Flip the parchment so the pencil line is underneath.
  2. Separate the egg whites carefully, making sure no yolk sneaks in. Let the whites sit at room temperature for about 15 minutes.
  3. Beat the egg whites in a clean, grease-free bowl using an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
  4. Gradually add the granulated sugar one tablespoon at a time, increasing the mixer speed to high. Beat until glossy, stiff peaks form and the sugar feels dissolved when rubbed between your fingers, about 5-7 minutes.
  5. Sprinkle in the cornstarch and drizzle the white vinegar over the meringue. Gently fold these in with a spatula to avoid deflating the mixture.
  6. Fold in the vanilla extract gently until just combined.
  7. Transfer the meringue onto the parchment paper, using the circle as a guide. Shape it into a round with slightly higher edges to hold the whipped cream and fruit later. Smooth the top and sides with a spatula.
  8. Bake the pavlova in the preheated oven for 1 hour, then turn off the oven and let it cool completely inside with the door ajar, at least 1 hour or overnight.
  9. While the pavlova cools, whip the heavy cream with powdered sugar in a chilled bowl until soft peaks form. Keep chilled until ready to assemble.
  10. Peel and slice the peaches. Optionally, toss raspberries gently with a teaspoon of sugar to sweeten slightly.
  11. Place the cooled pavlova on a serving plate. Dollop the whipped cream on top and spread gently. Arrange the peach slices and raspberries over the cream.
  12. Serve immediately for best texture contrast. Store toppings separately and assemble just before serving if needed.

Notes

Use room temperature egg whites for better volume. Add sugar gradually to stabilize meringue. Cool pavlova inside the oven with door ajar to prevent cracks. Use ripe but firm peaches for best texture. Whip cream to soft peaks to avoid graininess. Pavlova base can be baked up to 2 days ahead and stored airtight at room temperature.

Nutrition

Keywords: Peach Melba, pavlova, meringue dessert, summer dessert, whipped cream, fresh peaches, raspberries, easy dessert

Find it online: https://tempotaste.com/light-and-fluffy-peach-melba-pavlova-recipe-easy-homemade-dessert/