Peach Pavlova - Easy Pavlova Recipe

Ingredients

• 4egg whites, chilled
• 150 g (¾ cup)caster sugar or icing sugar
• 2 teaspoonscornflour
• 1 teaspoonlemon juice
• 1 teaspoonvanilla
• 60 ml (¼ cup)double cream
• 60 g (¼ cup)mascarpone
• 1 teaspoonvanilla extract
• 25 g (2 tablespoons)sugar
• 2peaches or nectarines, stones removed and cut into thin wedges

Instructions

1. 1

   Heat the oven

   Preheat the oven to 120°C (250°F).

2. 2

   Whisk the whites

   Put the egg whites in a clean, dry bowl and whisk on a low speed with a hand mixer or stand mixer fitted with a whisk until firm peaks form.

3. 3

   Add the sugar

   Increase the speed and add the sugar one tablespoon at a time, ensuring each addition dissolves into the egg whites before adding the next.

4. 4

   Whisk to stiff peaks

   Beat at medium speed until the meringue forms stiff peaks that hold their shape when you lift the whisk.

5. 5

   Avoid overbeating

   Take care not to beat the egg whites for too long.

6. 6

   Fold in flavourings

   Once all the sugar is incorporated and the meringue is glossy and holds its shape, gently fold in the cornflour, lemon juice and vanilla.

7. 7

   Mark the tray

   Line a baking tray with baking parchment and draw an 20 cm (8-inch) circle in the centre.

8. 8

   Shape the meringue

   Turn the parchment over, then spoon the meringue inside the circle and make a shallow dip in the middle.

9. 9

   Bake the pavlova

   Bake for 45–50 minutes, until the outside feels dry to the touch.

10. 10

    Cool in the oven

    Turn off the oven and, without opening the door, leave the pavlova inside until it has cooled completely.

11. 11

    Whip the topping

    Meanwhile, beat the double cream, mascarpone, vanilla extract and sugar together in a large bowl.

12. 12

    Finish and serve

    Take the pavlova out of the oven, spoon the mascarpone cream into the dip and top with fresh peach or nectarine wedges. Serve.

What is peach pavlova?

Pavlova is a meringue-based dessert associated with Australia and New Zealand, named for the ballerina Anna Pavlova. Its contrast of a delicate, crisp shell and a soft middle makes it distinct from a firm, dry meringue.

This version uses peaches or nectarines over a mascarpone and cream topping. The fruit's fresh, juicy texture complements the sweet meringue, while the shallow centre helps hold the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 5g protein, 35g carbs, 7g fat.

The meringue sugar and fruit provide most of the carbohydrates, while the cream and mascarpone contribute most of the fat; egg whites add some protein. Serve a modest slice with extra fresh fruit to balance the rich topping.

Building a stable meringue

Clean bowl: Make sure the bowl and whisk are free from grease, and keep yolk out of the whites, so they can whip properly.

Sugar: Add it gradually and let each spoonful dissolve before adding the next. This helps the finished meringue become smooth and glossy rather than gritty.

Folding and shaping

Gentle folding: Once the meringue is ready, fold in the cornflour, lemon juice and vanilla without knocking out too much air.

Marked circle: Draw the circle on the underside of the parchment so the pencil or pen does not touch the meringue. Shape a slight hollow in the centre to make room for the topping.

How to judge doneness

Dry exterior: The outside should feel dry after 45–50 minutes in the oven. The centre is meant to remain softer, so do not expect the pavlova to be crisp all the way through.

Gradual cooling: Leave it in the switched-off oven with the door closed until completely cool. The recipe relies on this slow cooling rather than an abrupt change in temperature.

Whipping the mascarpone topping

Cream and mascarpone: Beat them with the sugar and vanilla until combined and thick enough to spoon onto the pavlova. Stop once the mixture holds its shape; continued beating can make it overly firm.

Timing: Add the topping and fruit shortly before serving. That keeps the meringue from sitting under the moist cream and fruit for too long.

Serving ideas

Fruit: Arrange the peach or nectarine wedges over the cream just before bringing the pavlova to the table.

Alongside: Serve it after a meal with tea or coffee, or pair it with extra fresh fruit for a lighter-feeling dessert plate.

Recipe notes & tips

• Use a grease-free bowl and whisk before starting the meringue.
• Add the sugar slowly and check that it dissolves between additions.
• Keep the marked circle on the underside of the baking parchment.
• Let the pavlova cool completely in the closed oven before taking it out.
• Top the pavlova shortly before serving for the best contrast in texture.

Variations

• Use nectarines: Swap in nectarines for the peaches, or use a mix of both.
• Change the fruit: Top with sliced strawberries or other fresh fruit instead of peaches.
• Add berries: Scatter a handful of fresh berries over the mascarpone cream.
• Citrus note: Add a little finely grated lemon zest to the cream for a brighter flavour.
• Make smaller nests: Shape the meringue into individual portions, keeping an indentation in each centre.

Common mistakes to avoid

• Greasy bowl: The whites may not whip well; wash and dry the bowl and whisk thoroughly first.
• Sugar added too quickly: The meringue can stay grainy; add it one tablespoon at a time and allow it to dissolve.
• Overbeating: The mixture can lose its smooth, glossy texture; stop once it holds stiff peaks.
• Opening the oven early: A sudden temperature change can affect the pavlova; leave the door closed while it cools.
• Topping too soon: Moisture can soften the meringue; add the cream and fruit shortly before serving.

How to store

Store leftover pavlova covered in the refrigerator and eat within 1–2 days; the meringue will soften once topped. Keep the baked, untopped pavlova in an airtight container in a cool, dry place and add the cream and fruit just before serving.

Frequently asked questions