Peach Melba Pavlova
A fresh take on two beloved classics, this Peach Melba Pavlova combines clouds of whipped cream, sun-ripened peaches, ripe raspberries and a vibrant coulis atop a crisp pavlova. Serve it at the centre of the table and watch it disappear slice by slice.
How long will it take?
2 hours + cooling time
What’s the serving size?
Serves 10
What do I need?
For the Pavlova
- 6 egg whites, at room temperature
- 330 g caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Raspberry Coulis
- 250 g fresh or frozen raspberries
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 2 tbsp raspberry liqueur
To Decorate
- 300 mL thickened cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 3 ripe yellow peaches, cut into wedges
- 125 g fresh raspberries
- Gold sugar or edible gold dust (optional)
How do I make it?
- Preheat oven to 140C. Line a baking tray with baking paper.
- Using an electric mixer, whisk the egg whites until soft peaks form.
- Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until the mixture is thick, glossy and the sugar has dissolved.
- Sprinkle over the cornflour, then add the vinegar and vanilla extract. Fold gently until combined.
- Spoon the mixture onto the prepared tray, shaping into. 22-24 centimetre round with a slight well in the centre.
- Bake for 1 hour 30 minutes. Turn the oven off and leave the pavlova inside with the door closed until completely cooled.
- Meanwhile, make the Raspberry Coulis. Place raspberries, caster sugar and lemon juice in a small saucepan over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the berries have broken down.
- Remove from heat, stir through the raspberry liqueur and press the mixture through a fine sieve into a bowl, discarding the seeds.
- Refrigerate until cold.
- Next prepare the cream for topping the pavlova by whipping cream with icing sugar and vanilla until soft peaks form.
- Spoon or pipe cream over cooled pavlova.
- Arrange peach wedges over the cream and scatter with fresh raspberries.
- Drizzle generously with raspberry coulis and finish with a light sprinkle of gold dust or gold sugar if using.
TOP TIPS
- The raspberry liqueur adds depth and richness to the coulis but if you prefer an alcohol-free dessert, you can omit it. The coulis will still be deliciously fruity and full of raspberry flavour.
- The pavlova can be baked a day ahead and stored in an airtight container.
- Assemble just before serving to keep the pavlova crisp.
