Peach Melba Pavlova Recipe
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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’m so excited to be here today! I’m Heather from WhipperBerry…
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…
Table of Contents
Peach Melba Pavlova Recipe
This sweet and light dessert is perfect for those warm summer nights!
Ingredients
Pavlova
- 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
Whipped Cream
- 1 pint of whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 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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Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Beautiful, stunning work as always from Heather! Can’t wait to try this dessert idea!
And the cornstach? It seems like you forgot it…
Do we add it after or bfore sugar?
If not great recipe! I gonna try with some strawberries and kiwi
Thk you
the cornstarch is added in step 4. Enjoy!!
Beautiful dessert. I have to make this and hope it turns out as pretty as yours. Thanks for sharing.
Linda
My husband’s great aunt makes this but it is a German recipe called Schaumtorte. We only eat it in winter after making eggnog from the yolks. We top ours with berries rather than peaches.
Hi Heather! It’s nice to meet you virtually through this guest post. Your photography is beautiful and the recipe looks stunning!
Wow – its so pretty! And it looks delicious!
xoxo
So gorgeous!!
Oh Heather!!! It’s just beautiful!
This is gorgeous! my parents have a peach tree in their yard so I will definitely be trying this out! I’m a sucker for meringue. Yum!
So pretty – this would great for summer entertaining – it looks so impressive and I love the fresh summer fruits on top!
I’ve had pavlovas as a must-make recipe for a long long time. Don’t know what I’ve been waiting for. It looks so lovely and a great way to showcase seasonal fruit.
Mine looks burned after 20 min at 350F. Is the 180 at Fahrenheit?.
the recipe calls for it’s 180° and it’s in fahrenheit – I just updated the recipe with the F. All of my recipes are in Fahrenheit and I don’t always remember to clarify that