Peach Pavlova Recipe

If you’ve been searching for the ultimate summer showstopper, this Peach Pavlova Recipe is exactly what you need. A cloud-like meringue shell with a crisp exterior and a soft, marshmallow-like center, piled high with freshly whipped cream and juicy, ripe peaches, this dessert is the kind that earns audible gasps when you bring it to the table.

Pavlova itself has a fascinating origin story. Claimed by both Australia and New Zealand, the dessert was reportedly created in honor of the Russian ballerina Anna Pavlova during one of her tours in the early 20th century. The connection to ballet is easy to understand once you see the finished dish: the billowing, white meringue base really does resemble a tutu.

The beauty of this recipe is how approachable it is. You only need a handful of ingredients, most of which you already have at home.

Peaches are the star topping here for very good reason. Their natural sweetness and slight tartness play perfectly against the sugary meringue, and their soft, silky texture contrasts beautifully with the crisp outer shell.

Once you make this, it will quickly become your go-to summer dessert.

Looking for another elegant peach dessert to impress? Try this Peach Trifle Recipe for another show-stopping crowd-pleaser.

Why You’ll Love This Peach Pavlova Recipe

This Peach Pavlova Recipe checks every box for a perfect summer dessert. It looks like it came from a professional bakery, yet it’s completely achievable in any home kitchen.

The contrast of textures is what makes pavlova so irresistible. The outside is crackling-crisp, while the inside is soft, chewy, and almost marshmallow-like.

Peaches add a fresh, juicy brightness that cuts through the richness of the whipped cream. The combination is perfectly balanced, not too sweet, not too heavy.

It’s a naturally gluten-free dessert, which makes it a wonderful option for guests with dietary restrictions.

• Requires only simple, everyday ingredients
• Naturally gluten-free
• Stunning presentation with minimal effort
• The perfect canvas for seasonal peaches at their peak ripeness
• Can be made ahead of time (the meringue base is baked the night before)
• Easily scaled up to feed a crowd
• Pairs beautifully with additional toppings like raspberries, passion fruit, or a drizzle of honey

Another fruity dessert worth bookmarking: Peach Ice Cream is a wonderful companion to pavlova season.

Ingredients

Here is everything you need to make a classic Peach Pavlova Recipe from scratch. The meringue ingredients are simple, but the quality of each one matters, especially the eggs and cream.

• 4 large egg whites, at room temperature
• 1 cup (200g) superfine (caster) sugar
• 1 teaspoon white wine vinegar or lemon juice
• 1 teaspoon cornstarch (cornflour)
• 1 teaspoon pure vanilla extract
• 1 1/4 cups (300ml) heavy whipping cream
• 2 tablespoons powdered (icing) sugar, for the whipped cream
• 3 to 4 large ripe fresh peaches, peeled and sliced
• 1 tablespoon granulated sugar, for macerating the peaches
• 1 teaspoon fresh lemon juice, for macerating the peaches
• Optional: a small handful of fresh raspberries or a drizzle of local honey for topping

If you are finishing your pavlova with a peach compote instead of fresh sliced peaches, check out this Peach Compote Recipe for a quick, three-ingredient topping.

Kitchen Equipment Needed

You don’t need a lot of specialized tools to make pavlova, but a few key items will make the process much smoother and more reliable.

• Stand mixer or electric hand mixer
• Large, completely grease-free mixing bowl (metal or glass preferred)
• Parchment paper or silicone baking mat
• Baking sheet (half-sheet pan)
• Rubber spatula for spreading and folding
• Kitchen scale for accurate sugar measurement
• Pencil and compass or a round pan lid for tracing the meringue circle on parchment
• Offset spatula for shaping the meringue
• Sharp knife and cutting board for slicing the peaches

Read Also: Angel Food Cake Recipe

Recommended Products for This Recipe

These are products chosen for their impact on the quality and success of your pavlova. Each one genuinely helps.

1. KitchenAid Artisan Stand Mixer

A stand mixer is not strictly required, but it makes whipping egg whites to stiff, glossy peaks much easier and more consistent. The KitchenAid Artisan is the gold standard for home bakers, with a powerful motor and a large stainless steel bowl that is easy to keep grease-free. Having both hands free while the mixer runs also allows you to add sugar gradually at the right pace.

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2. Nielsen-Massey Pure Vanilla Extract

The vanilla extract you use in the meringue matters more than you might think. Nielsen-Massey uses a cold-extraction method that preserves the full spectrum of flavor compounds, giving your pavlova a warm, rounded vanilla note rather than a flat, one-dimensional sweetness. A small amount goes a long way in lifting the entire flavor profile of the meringue.

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3. OXO Good Grips Silicone Baking Mat

Silicone baking mats provide the ideal non-stick surface for meringue, and they are reusable, making them both practical and eco-friendly. The OXO Good Grips version is thick, lies flat, and withstands the low, slow oven temperatures used in pavlova baking without any warping. It makes lifting and releasing the finished meringue shell a smooth, stress-free process.

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4. Premium Superfine Caster Sugar

Using caster sugar instead of regular granulated sugar is one of the most important steps in making a smooth, glossy pavlova. The finer crystals dissolve more quickly and completely into the egg whites, which prevents grittiness and produces a more stable meringue. If you cannot find it locally, ordering it online ensures you have the right type ready for baking day.

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5. Ateco Offset Spatula

Shaping the meringue into a beautiful round with swooping edges is much easier with an offset spatula. The angled blade lets you create that classic pavlova look, with a hollow center to cradle the cream and a slightly raised, rustic edge. The Ateco brand is a favorite among professional bakers and is available at an accessible price point.

Get it on Amazon

This recipe also pairs beautifully with a homemade Lemon Curd, which you can spoon over the whipped cream before adding the peaches for a bright citrus layer.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Baking Sheet

• Preheat your oven to 350°F (180°C). You will reduce the temperature once the pavlova goes in, so getting the oven hot first helps set the outside of the meringue quickly.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• Using a pencil, trace a 9-inch (23cm) circle on the parchment as a guide. Flip the paper over so the pencil markings face down, away from the meringue.
• Wipe your mixing bowl, whisk attachment, and spatula with a small piece of paper towel dampened with white wine vinegar. Even a tiny trace of grease can prevent egg whites from whipping properly.

Step 2: Macerate the Peaches

• Peel your peaches by scoring a small “X” in the bottom of each one, then dropping them into boiling water for 30 seconds. Transfer immediately to a bowl of ice water. The skins will slip right off.
• Slice the peeled peaches into wedges, about 8 to 10 slices per peach, and place them in a bowl.
• Add 1 tablespoon of granulated sugar and 1 teaspoon of fresh lemon juice to the peaches and toss gently to coat.
• Cover and refrigerate the peaches for at least 30 minutes. The sugar draws out the natural juices and creates a light syrup that you will drizzle over the assembled pavlova.

Step 3: Whip the Egg Whites to Soft Peaks

• Separate your 4 large eggs while they are still cold from the fridge. Cold eggs are easier to separate cleanly. However, egg whites whip better at room temperature, so let the whites sit in your clean bowl for 15 to 20 minutes after separating.
• Begin beating the egg whites on medium speed using your stand mixer or hand mixer. After about 2 minutes, the whites will become foamy with small bubbles throughout.
• Continue whipping until the whites reach the “soft peak” stage. To test, stop the mixer and lift the whisk. The peaks should curl over rather than stand straight up.

Step 4: Gradually Add the Sugar

• With the mixer running on medium-high speed, add the superfine caster sugar one tablespoon at a time. This slow addition is critical. Adding sugar too quickly can deflate the whites and prevent the meringue from reaching proper stiffness.
• Continue adding the sugar over about 5 to 7 minutes, giving each addition time to dissolve before adding the next.
• By the end, the meringue should be thick, glossy, and brilliant white. It should hold stiff, firm peaks that stand completely upright when you lift the whisk.
• Test for dissolved sugar by rubbing a small amount of meringue between your fingers. If it still feels gritty, continue whipping for another minute or two. Undissolved sugar can cause the meringue to weep after baking.

Step 5: Fold in the Vinegar, Cornstarch, and Vanilla

• Remove the bowl from the mixer.
• Sprinkle the teaspoon of cornstarch over the meringue, followed by the teaspoon of white wine vinegar and the teaspoon of pure vanilla extract.
• Using a large rubber spatula, fold these ingredients in gently with a figure-eight motion. The vinegar and cornstarch are what give pavlova its characteristic soft, marshmallow center. The vinegar stabilizes the egg white proteins, and the cornstarch absorbs moisture and keeps the inside from setting fully.
• Fold only until the ingredients are just incorporated. Over-folding can break down the volume you worked hard to build.

Step 6: Shape the Meringue

• Spoon the meringue onto the parchment-lined baking sheet, using the pencil circle as your guide.
• Use your offset spatula to spread the meringue within the circle, then build up the edges slightly so the center is lower than the rim. This natural hollow will hold your whipped cream and peaches after baking.
• Don’t worry about perfection here. Rustic swirls and natural ridges along the edge are part of the charm of a good pavlova.

Step 7: Bake Low and Slow

• Place the baking sheet in the preheated 350°F (180°C) oven, then immediately reduce the oven temperature to 225°F (110°C). The initial burst of heat helps set the outside quickly, giving you that signature crisp shell.
• Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The pavlova should be dry and firm to the touch on the outside, with a very slight give when pressed gently in the center.
• When the baking time is up, turn the oven off. Do not open the oven door.
• Leave the pavlova in the oven, with the door closed, for at least 1 hour, or ideally overnight. Slow, gradual cooling prevents the drastic temperature change that causes cracking and collapse. Note: some cracking is completely normal and does not affect flavor.

Step 8: Whip the Cream

• Just before you are ready to assemble and serve, pour the heavy whipping cream into a clean, chilled bowl.
• Add the 2 tablespoons of powdered sugar.
• Whip on medium-high speed until the cream holds soft, billowy peaks. Avoid over-whipping, which can make the cream grainy and heavy.

Step 9: Assemble and Serve

• Carefully transfer the cooled meringue base to a large serving plate or cake stand. It is quite fragile, so slide a large spatula underneath and move it slowly.
• Spoon the whipped cream generously into the hollow center of the meringue, spreading it to the edges with soft, swooping movements.
• Remove the macerated peaches from the fridge and arrange them on top of the cream, layering the slices in an overlapping pattern.
• Drizzle any peach syrup that has collected at the bottom of the bowl over the top.
• Add optional garnishes such as fresh raspberries, a drizzle of honey, or a few fresh mint leaves.
• Serve immediately. Pavlova is at its absolute best the moment it is assembled.

You might also enjoy: Grilled Peaches as a warm topping variation for this pavlova.

Tips for Success

Even experienced bakers pay attention to these details when making pavlova. Following them gives you the best possible results every single time.

• Use room-temperature egg whites. Cold whites don’t whip as efficiently and may not reach their full volume. Separate eggs cold (they separate more cleanly), then let the whites come to room temperature.
• Grease is the enemy. Any trace of fat in your bowl or on your whisk will prevent the whites from whipping. Wipe everything with vinegar before you start.
• Add sugar slowly. Rushing the sugar addition leads to a weeping, grainy meringue. One tablespoon at a time, giving each addition about 20 to 30 seconds to incorporate.
• Don’t skip the cornstarch and vinegar. These two ingredients are what give pavlova its distinctive marshmallow interior. Without them, you’ll have a meringue cookie rather than a true pavlova.
• Avoid humid or rainy days. Humidity is the biggest enemy of meringue. If you live in a humid climate, try to bake pavlova on a dry day.
• Low and slow is the rule. Do not be tempted to increase the oven temperature to speed up baking. Pavlova baked too hot will color, crack dramatically, and have a dry, hollow interior rather than a soft center.
• Cool in the oven. Leaving the pavlova in the switched-off oven as it cools prevents sudden temperature shock and reduces the chance of sinking.
• Assemble just before serving. The whipped cream and peaches release moisture, which will soften the meringue shell over time. For the best texture, assemble no more than 30 minutes before you plan to eat it.

Read Also: Peach Crisp Recipe

Serving Suggestions

Peach Pavlova is a naturally elegant dessert that needs very little to accompany it, but here are a few ideas that make the experience even more special.

This pavlova is best served simply, on a beautiful cake stand at the table where guests can admire it before you slice it. The dramatic presentation is a big part of the experience.

• Serve alongside a scoop of Peach Smoothie in a glass for a full peach-themed dessert spread
• Pair with a chilled glass of Moscato d’Asti or a light Prosecco for an elegant dinner party finale
• Offer a small pitcher of warm caramel sauce or a drizzle of passion fruit pulp on the side for guests to add themselves
• Serve individual mini pavlovas (using the same recipe, shaped into smaller rounds) as plated desserts for a dinner party
• Add a scoop of vanilla ice cream alongside each slice for extra indulgence on warm evenings
• Garnish with edible flowers such as pansies or violas for a stunning spring or summer garden party presentation

Variations to Try

Once you have mastered the base recipe, there are so many delicious directions you can take this dessert.

The core meringue technique stays the same across all of these variations. Only the toppings and a few assembly elements change.

• Peach and Raspberry Pavlova: Add a handful of fresh raspberries alongside the peach slices for a stunning pink-and-orange color contrast and a tart counterbalance to the sweet meringue.
• Honey Roasted Peach Pavlova: Instead of raw macerated peaches, roast peach halves with a drizzle of honey and a pinch of cinnamon at 400°F (200°C) for 20 minutes. The caramelized edges add a complex, almost jammy flavor.
• Peach and Passion Fruit Pavlova: Spoon passion fruit pulp over the whipped cream before adding the peaches for a tropical, tangy note. This is a very traditional Australian pavlova topping.
• Peach Pavlova with Mascarpone Cream: Replace half the heavy cream with mascarpone cheese for a richer, tangier cream that pairs beautifully with the sweetness of the meringue.
• Mini Peach Pavlovas: Use the same meringue recipe but divide it into 8 smaller rounds on the baking sheet. Reduce the baking time to about 50 minutes. These individual portions are perfect for dinner parties.
• Brown Sugar Peach Pavlova: Substitute 2 tablespoons of the caster sugar with light brown sugar for a slightly caramel-like depth in the meringue. The base will be lightly golden rather than bright white.
• Canned Peach Pavlova: Out of season? Canned peaches in natural juice work well. Drain thoroughly, pat dry, and macerate briefly in a little lemon juice and sugar before using.

Another frozen summer treat to love: Peach Sorbet makes a wonderful palette cleanser served alongside pavlova slices.

Storage and Reheating

Pavlova is best eaten fresh, but with a little care, you can store the components separately and enjoy it over a couple of days.

The most important rule is to never assemble the pavlova before you plan to eat it, as moisture from the cream and fruit will soften the shell quickly.

• Meringue base: Once fully cooled, store the undecorated meringue shell in an airtight container at room temperature for up to 2 days. Keep it away from moisture and humidity.
• Whipped cream: Store unwhipped heavy cream in the fridge and whip fresh just before assembly. Already-whipped cream can be refrigerated for up to 24 hours in a covered container, though it may need a brief re-whip to restore its texture.
• Macerated peaches: Store in a covered container in the refrigerator for up to 2 days. The syrup will continue to develop and deepen in flavor.
• Assembled pavlova: If you have leftover assembled pavlova, cover loosely with plastic wrap and refrigerate for up to 1 day. The meringue will lose its crispness and become chewy, which some people actually enjoy.
• Freezing: The meringue base can be frozen (undecorated) wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature, uncovered, for at least 2 hours before assembling.
• Reheating: Pavlova is not reheated. It is served at room temperature after the meringue shell has cooled fully.

For another make-ahead peach dessert, try this creamy Peach Frozen Yogurt that stores beautifully in the freezer.

Nutritional Facts

The following values are approximate per serving, based on the full recipe divided into 8 servings. The meringue base, whipped cream, and peach topping are all included.

Note: These values will vary depending on the exact size of peaches used, the amount of cream applied, and any optional toppings added.

This recipe is naturally gluten-free. Those watching sugar intake should note that the meringue base contains a significant amount of sugar, as it is essential to the structure of the dessert.

Another naturally light dessert idea: Peach Chia Pudding is a lower-sugar alternative for everyday enjoyment.

Health Benefits of Key Ingredients

While pavlova is certainly a treat, a few of its core ingredients bring some real nutritional value to the table.

Peaches are the star ingredient here, and they are genuinely good for you when eaten as part of a balanced diet.

• Peaches are rich in vitamins A and C, both of which support skin health and immune function. They also contain fiber, potassium, and a range of antioxidants including chlorogenic acid, which has been linked to anti-inflammatory effects. Fresh peaches are about 85% water, making them hydrating and naturally lower in calories than many other fruits.
• Egg whites are one of the best sources of high-quality, complete protein available. They contain all nine essential amino acids and are virtually fat-free. The meringue base uses only the whites, which means each serving contributes a small but meaningful amount of protein.
• Heavy cream provides fat-soluble vitamins A, D, E, and K, as well as calcium. It is calorie-dense, but consumed in moderate portions as part of a dessert, it contributes to satiety and flavor satisfaction.
• Vanilla extract contains small amounts of vanillin, a compound with antioxidant properties that has been studied for its potential to reduce inflammation.
• Lemon juice used in macerating the peaches provides vitamin C and helps preserve the bright color of the cut fruit by preventing oxidation.

For an easy way to extend the goodness of your fresh peaches beyond dessert, this Fresh Strawberry Sauce Recipe uses a similar maceration technique and makes a wonderful fruity drizzle for yogurt, pancakes, or even more pavlova.

Frequently Asked Questions

1. Why did my pavlova crack?

Some cracking is completely normal and is actually expected in a well-made pavlova. The traditional view in Australian and New Zealand baking is that a cracked surface is a sign of proper baking technique, not a mistake. The most dramatic cracking happens when the pavlova cools too quickly. Make sure you leave it in the switched-off oven with the door closed for at least an hour after baking. The cracks will be hidden under the whipped cream and peaches anyway, so do not worry too much about them.

2. Why is my pavlova weeping or sticky?

Weeping, where liquid beads form on the surface or pool underneath the meringue, is usually caused by one of two things. Either the sugar was not fully dissolved into the egg whites before baking, or the pavlova was exposed to humidity after baking. To prevent it, whip the meringue long enough that you cannot feel any sugar grains when you rub a little between your fingers, and store the baked shell in a dry environment.

3. Can I use regular granulated sugar instead of caster sugar?

Yes, but with some caveats. Regular granulated sugar has larger crystals that take longer to dissolve. If you only have granulated sugar, process it briefly in a food processor or blender to make the crystals finer before using. Add it even more slowly to the egg whites than you would caster sugar, and whip for a little longer to ensure full dissolution. The results will still be good, though the meringue may not be quite as smooth and glossy.

4. Can I make the meringue base the day before?

Absolutely, and many bakers prefer to do exactly that. Bake the meringue base the evening before your event, then leave it in the switched-off oven overnight to cool completely. The next day, transfer it carefully to your serving plate and store it in a cool, dry spot until you are ready to assemble. This approach actually reduces stress on the day of serving and often produces a more evenly dried meringue.

5. Can I use frozen peaches instead of fresh?

Frozen peaches can work in a pinch, but fresh peaches at peak ripeness will always give you the best result. If using frozen, thaw them completely and drain as much liquid as possible before macerating. They will be softer than fresh and may release more moisture onto the cream, which can soften the meringue more quickly. Use them on the day of assembly and serve soon after for the best texture.

Read Also: Peach Cobbler Recipe

Peach Pavlova

Steven

A cloud-like meringue shell with a crisp exterior and a soft, marshmallow-like center, piled high with freshly whipped cream and juicy, ripe peaches. This showstopping dessert is perfectly balanced, not too sweet, and naturally gluten-free.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine French

Servings 8 servings

Calories 280 kcal

Equipment

• Stand mixer or electric hand mixer
• Large, completely grease-free mixing bowl - metal or glass preferred
• Parchment paper or silicone baking mat
• Baking sheet - half-sheet pan
• Rubber spatula - for spreading and folding
• Kitchen scale - for accurate sugar measurement (optional)
• Pencil and compass or a round pan lid - for tracing the meringue circle on parchment
• Offset spatula - for shaping the meringue
• Sharp knife and cutting board - for slicing the peaches

Ingredients

  

• 4 large egg whites - at room temperature
• 1 cup superfine (caster) sugar - 200g
• 1 teaspoon white wine vinegar - or lemon juice
• 1 teaspoon cornstarch - cornflour
• 1 teaspoon pure vanilla extract
• 1 1/4 cups heavy whipping cream - 300ml
• 2 tablespoons powdered (icing) sugar - for the whipped cream

For the Macerated Peaches

• 3 to 4 large fresh peaches - ripe, peeled and sliced
• 1 tablespoon granulated sugar - for macerating the peaches
• 1 teaspoon fresh lemon juice - for macerating the peaches

Optional Toppings

• fresh raspberries - small handful, for topping
• local honey - drizzle, for topping
• fresh mint leaves - for garnish
• edible flowers - such as pansies or violas, for garnish

Instructions

 

• Preheat oven to 350°F (180°C). Line a baking sheet with parchment and trace a 9-inch circle. Wipe your bowl, whisk, and spatula with vinegar to remove any grease.
• Score peaches, blanch in boiling water for 30 seconds, then transfer to ice water. Peel, slice into wedges, and toss with 1 tablespoon sugar and 1 teaspoon lemon juice. Refrigerate for 30 minutes.
• Separate cold eggs and let whites come to room temperature. Beat on medium speed until foamy, then continue until soft peaks form where the peaks curl over.
• With mixer running, add superfine sugar one tablespoon at a time over 5-7 minutes. Whip until meringue is thick, glossy, and holds stiff, upright peaks with no grittiness.
• Remove bowl from mixer. Sprinkle cornstarch, vinegar, and vanilla over meringue and fold gently with a figure-eight motion until just combined.
• Spoon meringue onto the parchment within the traced circle. Use an offset spatula to spread it out, building up the edges slightly so the center is lower than the rim.
• Place in oven and immediately reduce temperature to 225°F (110°C). Bake for 1 hour 15 minutes to 1 hour 30 minutes until dry and firm on the outside with a slight give in the center.
• Turn off the oven and leave pavlova inside with door closed for at least 1 hour, or ideally overnight, to cool gradually and prevent cracking.
• Just before serving, whip heavy cream with powdered sugar until it holds soft, billowy peaks. Be careful not to over-whip.
• Carefully transfer cooled meringue to a serving plate. Spoon whipped cream into the hollow center and top with macerated peaches. Drizzle with accumulated peach syrup and add optional garnishes. Serve immediately.

Notes

• Room temperature egg whites: Cold eggs separate more cleanly, but room temperature whites whip to a greater volume. Separate cold, then let whites sit for 15-20 minutes before whipping.
• Grease is the enemy: Wipe all equipment that touches the egg whites with vinegar to remove any trace of fat, which can prevent proper whipping.
• Add sugar slowly: Adding sugar too quickly can deflate the meringue and cause a weeping, grainy texture. Add one tablespoon at a time, allowing 20-30 seconds between additions.
• Don’t skip cornstarch and vinegar: These two ingredients are essential for creating pavlova’s signature marshmallow-like interior. Without them, you’ll have a dry meringue cookie.
• Avoid humid days: Humidity is the biggest enemy of meringue. If possible, bake pavlova on a dry, low-humidity day for the best results.
• Cool gradually: Leaving the pavlova in the turned-off oven as it cools prevents sudden temperature shock and reduces the chance of sinking or dramatic cracking.
• Assemble just before serving: The moisture from the whipped cream and peaches will soften the meringue shell over time. For the best texture, assemble no more than 30 minutes before serving.
• Make ahead option: The meringue base can be baked the day before and stored in an airtight container at room temperature. Whip the cream and prepare the peaches fresh on serving day.
• Some cracking is normal: Cracks on the surface are completely normal and expected in a well-made pavlova. They will be hidden under the whipped cream and fruit.
• Storage: Store undecorated meringue in an airtight container at room temperature for up to 2 days. Assembled pavlova can be refrigerated for up to 1 day, but the meringue will soften.

Keyword gluten free dessert, meringue dessert, peach pavlova, peach recipe, summer dessert

Final Thoughts

Peach Pavlova is one of those rare recipes that feels genuinely luxurious without demanding anything too complicated from the cook. You fold a handful of ingredients together, bake them low and slow, and end up with something that looks like it belongs in a restaurant window display.

The peaches make it feel undeniably summery and fresh, a dessert that is perfectly timed to the season when stone fruit is at its absolute best.

Give this recipe a try the next time you want to impress without exhausting yourself in the kitchen. Then come back and leave a comment below to tell us how it went, and if you shared it with someone special, we would love to hear about that too.

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