Peach Pavlova
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.
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.