Peach Pavlova
This peach pavlova recipe turns four egg whites and a cup of sugar into a dessert with a crackly white shell and a center that stays soft like marshmallow, topped with ripe peaches and lightly sweetened cream.
Equipment
- Stand mixer - with whisk attachment, or a handheld one
- Electric hand mixer - alternative to stand mixer (optional)
- Large stainless steel mixing bowl - metal or glass holds no grease film
- Parchment paper - to line the tray
- Offset spatula - for shaping the meringue
- Pencil - for tracing a circle guide on the parchment
- Oven thermometer - recommended for confirming oven temperature
- Digital kitchen scale - recommended for weighing egg whites and sugar
Ingredients
For the Meringue Base
- 4 large egg whites - about 140g, at room temperature
- 1 cup superfine or caster sugar - 200g
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon white wine vinegar
- 1 teaspoon pure vanilla extract
- fine salt - pinch
For the Whipped Cream
- 1 1/4 cups cold heavy cream (double cream) - 300ml
- 2 tablespoons powdered sugar (icing sugar) - 16g
- 1/2 teaspoon pure vanilla extract
For the Peach Topping
- 4 ripe peaches - about 1.5 lb / 680g, sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons peach jam - warmed, for an optional glaze (optional)
- fresh mint leaves - for garnish (optional)
Instructions
- Position a rack in the center of the oven and preheat to 250°F (120°C). Line a baking sheet with parchment paper and trace a 9-inch (23cm) circle on the parchment, then flip it over so the pencil side faces down.
- Ensure the bowl and whisk are spotless and dry. Add the room-temperature egg whites and a pinch of salt, then beat on medium speed until foamy and holding soft peaks.
- With the mixer running on medium, add the superfine sugar one tablespoon at a time, waiting about 20 seconds between additions, until the meringue is thick, glossy, and holds stiff peaks. Rub a little between your fingers; if gritty, keep beating until smooth.
- Sprinkle the cornstarch over the meringue, add the vinegar and vanilla, and beat on low for just a few seconds until combined.
- Scoop the meringue onto the traced circle and spread it with an offset spatula, building the sides slightly higher than the middle. Create a shallow well in the center and run the spatula up the sides to make decorative peaks.
- Place the tray in the oven and immediately reduce the temperature to 225°F (110°C). Bake for 1 hour 15 minutes without opening the door, until the outside is dry, pale, and lifts cleanly from the parchment.
- Turn the oven off and prop the door open a couple of inches. Leave the pavlova inside to cool gradually for at least 1 hour 30 minutes, or until completely cool.
- Pour the cold heavy cream into a chilled bowl, add the powdered sugar and vanilla, and beat until the cream holds soft, spreadable peaks.
- Slice the peaches into wedges and toss gently with lemon juice. If using the glaze, warm the peach jam until pourable.
- Transfer the cooled meringue to a serving plate. Spoon the whipped cream into the center well, pile the peach slices over the cream, drizzle with warmed peach jam, scatter mint leaves on top, and serve right away.
Notes
- Grease-free everything: Any trace of fat or egg yolk stops whites from whipping, so wipe tools with vinegar first.
- Older egg whites: Whites a few days old whip to slightly more volume than very fresh ones.
- Add sugar gradually: Rushing the sugar leaves crystals that melt and leak out as syrup during baking.
- Do not overbeat: Once the whites are stiff and glossy, stop, because overworked whites turn grainy and weep.
- Keep the oven closed: Opening the door drops the temperature suddenly and cracks the shell.
- Cool it slowly: The gradual cooldown in the turned-off oven is not optional if you want an intact shell.
- Avoid humid days: Meringue pulls moisture from the air, so a rainy day works against you.
- Top it last: Cream and fruit soften the shell within an hour, so assemble just before serving.
- Storage: Baked, un-topped meringue keeps in an airtight container at room temperature for up to 2 days; freeze bare meringue airtight for up to 1 month.
- Make-ahead plan: Bake the shell a day ahead, then whip the cream and slice the peaches within an hour of serving.
- Variations: Try peach melba with raspberry sauce, mixed summer fruit, mascarpone cream, individual nests, brown sugar meringue, caramelized peaches, lemon curd layer, or a chocolate ribbon.
- Canned or frozen peaches: Both work if drained and patted dry; fresh ripe peaches give the best texture and flavor.
Nutrition
Serving: 1SliceCalories: 235kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 45mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 7mgCalcium: 2mgIron: 1mg
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