Peach Melba Pavlova Recipe | Spark Your Summer
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 wont 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! )
The Aussie’s may have a fun classic twist on summer dessert… PAVLOVA! It’s a light, airy dessert that can be topped with all kinds of summer fruit.
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 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 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…
Peach Melba Pavlova Recipe
This sweet and light dessert is perfect for those warm summer nights!
- 4 large egg whites at room temperature
- a pinch of salt
- 1 cup sugar
- 1 teaspoon white vinegar
- 2 teaspoons. cornstarch
- 2 teaspoons vanilla extract
- fresh peaches and raspberries
- raspberry sauce
- 1 pint of whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- Preheat the oven to 180° F
- Prepare your pan by drawing a circle on a piece of parchment and then flipping it over so you don’t get pencil on the pavlova.
- Place your room temperature egg whites into your mixing bowl and whip on high until you have soft peaks.
- Add your vanilla, salt cornstarch and vinegar and whip on high again, slowly adding your sugar.
- Once the sugar has been fully incorporated, pinch a little bit of the egg whites in-between your fingers and make sure it doesn’t feel gritty and the sugar has been dissolved.
- Place the mixture on your baking sheet and spread into your circle.
- Place into the preheated oven for 2 hours.
- After 2 hours, turn off the heat, open the oven door and let the pavlova sit for another hour or two.
- When ready to serve, make up your whipped cream.
- In a chilled mixing bowl, add your whipping cream. Whip on high for 1 minute.
- After 1 minute slowly whip in the sugar and vanilla. Whip on high until you achieve your desired consistency. Don’t whip too long or it will turn into butter.
- Top your cooled pavlova with a thick layer of whipped cream and top with peaches and raspberries. Drizzle with a raspberry sauce.
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Thanks so much Cheryl for having me over today. I would love to have you guys pop over and see what else I have going at WhipperBerry. You can also find me on Instagram, Facebook & Pinterest! Here are a few of my latest posts…
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