Peach Melba Pavlova Recipe
Spark Your Summer
The Aussie’s may have a fun classic twist on summer dessert… PAVLOVA! This sweet and light Peach Melba Pavlova dessert is perfect for those warm summer nights and can be topped with all kinds of summer fruit.
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Oh, you guys! I have another fabulous dessert recipe for Spark Your Summer!! The crazy talented Heather, from Whipperberry is here with a sweet and light dessert is perfect for those warm summer nights, Peach Melba Pavlova! You won’t believe how easy this is to make! Be sure to check out Whipperberry for all kinds of creative ideas and recipes!! (Heather is the mastermind behind the adorable Spark Your Summer logo! )
I have been a long time fan of Cheryl’s and I just adore her and all of her work.
So, back to the pavlova. My Mom lived in Australia for a few years back in the day. She introduced this dessert to me when I was a teen and the flavor combination has been one of my favorites ever since.
This Peach Melba Pavlova is a combination of two desserts really, peach melba which is peaches with raspberry sauce on ice cream and pavlova, a meringue style dessert. They are both iconically Australian so I thought to combine them both would be perfect.
To start, you need to make your meringue which is really a lot easier than it looks. You beat up some egg whites with sugar, vanilla extract, cornstarch, white vinegar and a pinch of salt. You whip it until it forms nice high peaks and it has a nice sheen…
You will then pour it out onto a parchment-lined baking sheet. If you would like to have a specific sized circle, you can use a plate to draw a circle onto your parchment paper with a pencil and then just flip the parchment over, using the circle as your guide.
Spread out your pavlova onto the baking sheet.
And place in a 180˚ oven for 2 hours. You are essentially drying out the egg whites, not really baking them. Once the baking time is up. Just open the oven and let the pavlova sit in the oven for a few more hours to continue to dry out.
At this point, you can store your pavlova in an airtight container for a few days if you aren’t quite ready to serve it. This makes it perfect to serve at a party. Any time you can prep days before the party you are set!
Then all you have to do the day of the event is make up some Chantilly cream, which is just a fancy way of saying sweetened whipped cream and then top with peaches and raspberries.
Place a thick layer of whipped cream onto the pavlova and then top with your peaches. You can use fresh if you have some or canned peaches will work just fine as well.
I drizzled it with a tasty raspberry sauce from Smucker’s, but you can make a fresh raspberry sauce as well. The pavlova should be hard and crisp on the outside and soft and marshmallow-like in the middle. A tasty way to enjoy some fresh summer fruit! You can top it with anything. Berries, lemon curd pretty much whatever you have on hand. Here’s the full recipe…