Quick Recipe Version (TL;DR)
Quick Ingredients
- 5 large egg whites, room temp
- 1 cup (200 g) superfine/caster sugar
- 1 tsp cornstarch + pinch salt + 1/2 tsp cream of tartar
- 2 1/2 tsp vanilla extract or paste, divided
- 1 1/2 cups (360 ml) cold heavy cream
- 4 oz (115 g) mascarpone (optional but lovely)
- 4 ripe but firm peaches
- 3 cups (720 ml) water + 1 1/4 cups (250 g) sugar (for syrup and coulis)
- 1 1/2 cups (180 g) raspberries (fresh or frozen)
- 2 tsp lemon juice
- Fresh raspberries, mint, and toasted sliced almonds for garnish (optional)
Do This
- 1. Heat oven to 230°F (110°C). Whip egg whites with cream of tartar and salt, slowly adding sugar until glossy stiff peaks form. Fold in cornstarch and vanilla.
- 2. Spread meringue into a 9 in (23 cm) circle with raised sides on parchment. Bake 1 hour 15–20 minutes, then cool in the turned-off oven for 1 hour.
- 3. While meringue bakes, simmer water, sugar, vanilla, and lemon with peach halves until just tender; cool peaches in syrup.
- 4. Simmer raspberries, sugar, lemon juice, and a splash of water; blend and strain for a smooth coulis. Chill.
- 5. Whip cream, mascarpone, powdered sugar, and vanilla to soft, cloud-like peaks. Chill briefly.
- 6. Just before serving, fill cooled meringue shell with vanilla cream, top with sliced peaches, spoon over raspberry coulis, and garnish with fresh raspberries, mint, and nuts.
Why You’ll Love This Recipe
- A fresh twist on the classic Peach Melba, transforming it into a stunning pavlova-style centerpiece.
- Beautiful contrast of textures: crisp meringue shell, marshmallowy center, silky vanilla cream, and juicy fruit.
- Surprisingly doable for home cooks with step-by-step instructions and make-ahead components.
- Perfect for dinner parties and special occasions, yet light and refreshing after a big meal.
Grocery List
- Produce: 4 ripe but firm peaches, fresh raspberries (for coulis and garnish), 1 lemon, fresh mint (optional)
- Dairy: Heavy cream (double cream), mascarpone cheese (optional but recommended)
- Pantry: Eggs, superfine/caster sugar, granulated sugar, powdered sugar, cornstarch, cream of tartar or white vinegar, vanilla extract or vanilla bean/paste, salt, sliced almonds (or other nuts, optional)
Full Ingredients
Meringue Shell
- 5 large egg whites (about 150 g), at room temperature
- 1 cup (200 g) superfine/caster sugar
- 1 tsp cornstarch
- 1/2 tsp cream of tartar or 1 tsp white wine vinegar
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Poached Peaches
- 4 ripe but firm peaches (about 800 g), halved and pitted
- 2 cups (480 ml) water
- 1 cup (200 g) granulated sugar
- 1 vanilla bean, split and scraped or 2 tsp vanilla extract
- 2 strips lemon peel (about 1 x 3 in / 2.5 x 7.5 cm) or 1 tbsp lemon juice
Raspberry Coulis
- 1 1/2 cups (180 g) fresh or frozen raspberries
- 1/4 cup (50 g) granulated sugar
- 2 tsp fresh lemon juice
- 1–2 tbsp water, as needed
Vanilla Cream Filling
- 1 1/2 cups (360 ml) cold heavy cream (double cream)
- 4 oz (115 g) cold mascarpone cheese (optional, for extra richness and stability)
- 1/4 cup (30 g) powdered sugar
- 1 1/2 tsp vanilla bean paste or pure vanilla extract
To Finish & Garnish
- Handful fresh raspberries
- 2–3 tbsp toasted sliced almonds (or chopped pistachios), optional
- Small mint leaves, for garnish, optional
Step-by-Step Instructions
Step 1: Prepare the oven and equipment
Preheat your oven to 230°F (110°C), using conventional (not fan) if possible. Line a large baking sheet with parchment paper. Using a 9 in (23 cm) cake pan or plate as a guide, trace a circle in the center of the parchment, then flip the paper over so the pencil or pen markings are underneath but still visible through the paper. This will help you shape an even meringue shell.
Make sure your mixing bowl and whisk or beaters are completely clean and free of any grease; even a little fat can prevent the egg whites from whipping properly. Separate the eggs while they are cold (easier to separate), then let the egg whites come to room temperature for about 20–30 minutes; they will whip up with better volume that way.
Step 2: Whip the meringue
Place the room-temperature egg whites and a pinch of fine sea salt in a large, clean mixing bowl (glass or metal is best). Begin beating on medium speed until the whites are foamy and opaque, about 1–2 minutes. Sprinkle in the cream of tartar (or vinegar) and continue beating until soft peaks form.
Now, add the superfine sugar very gradually, 1–2 tablespoons at a time, beating well after each addition. This slow addition is crucial; it allows the sugar to dissolve and creates a glossy, stable meringue. Once all the sugar is in, continue beating on medium-high speed until the meringue is thick, shiny, and holds stiff peaks, about 5–7 minutes total. Rub a tiny bit between your fingers; it should feel mostly smooth, not sandy. Gently sift in the cornstarch and add the vanilla, then fold them in with a spatula just until incorporated, without deflating the mixture.
Step 3: Shape and bake the meringue shell
Spoon the meringue onto the parchment-lined tray inside your traced circle. Use a spatula to spread it out to the edges of the circle, then build up the sides to create a shallow “nest” or shell, about 2–2.5 in (5–6 cm) high. Aim for slightly thicker sides and a thinner center; this will hold the cream and fruit while keeping the interior marshmallowy.
Place the tray in the preheated oven and bake for 1 hour 15–20 minutes. The meringue should look dry and crisp on the outside and lift easily from the parchment, but still be pale in color (very light ivory is fine). Turn off the oven, crack the door open slightly with a wooden spoon, and leave the meringue inside to cool slowly for at least 1 hour. This gentle cooling helps minimize cracking. Once fully cool, carefully transfer the shell to a serving platter. If there are small cracks, do not worry; the cream and fruit will beautifully disguise them.
Step 4: Poach the peaches
While the meringue bakes, prepare the peaches. In a medium saucepan, combine the water, granulated sugar, vanilla bean (split and seeds scraped in) or vanilla extract, and lemon peel or juice. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Add the peach halves, cut side down, and adjust the heat so the liquid is just barely simmering, not vigorously boiling. Poach for 8–12 minutes, turning halfway through, until the peaches are just tender when pierced with a knife but still hold their shape. The time will vary slightly depending on ripeness. Remove the pan from the heat and let the peaches cool in the syrup, which will infuse them with flavor and keep them juicy.
Once cool enough to handle, you can slip off the skins if you like a more refined look; they should peel away easily. Transfer the peaches to a container with some of the syrup and chill until ready to assemble. Reserve the remaining syrup; you can drizzle a little over the peaches later or use it to sweeten drinks.
Step 5: Make the raspberry coulis
In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and 1 tablespoon of water. Bring to a gentle simmer over medium heat, stirring occasionally and lightly mashing the berries with a spoon. Cook for 3–5 minutes, until the raspberries have broken down and the sugar is dissolved.
Remove from the heat and let the mixture cool slightly. Transfer to a blender or use an immersion blender to purée until smooth. If you prefer a seedless coulis, press the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible, and discard the seeds. If the coulis seems very thick, thin with an extra tablespoon of water, a little at a time, until it is pourable but still coats the back of a spoon. Taste and adjust sweetness with a little more sugar if needed. Cover and chill until cold; it will thicken slightly as it cools.
Step 6: Whip the vanilla cream
When you are close to serving and the meringue is completely cool, make the cream. In a mixing bowl, combine the cold heavy cream, mascarpone, powdered sugar, and vanilla bean paste or extract. Start beating on low speed to combine, then increase to medium-high.
Beat until the mixture forms soft to medium peaks that are cloud-like and just hold their shape when you lift the whisk. Take care not to overwhip, especially if using mascarpone; it can quickly become grainy if beaten too long. If desired, taste and add a touch more powdered sugar for sweetness or vanilla for a stronger aroma. Keep the cream chilled until you are ready to assemble.
Step 7: Assemble and garnish your Pêche Melba Pavlova-style twist
Right before serving, place the cooled meringue shell on your serving platter if it is not already there. Gently spoon or pipe the vanilla cream into the center, spreading it out almost to the edges, leaving the crisp rim visible.
Slice the poached peach halves into elegant wedges and arrange them over the cream in a circular or fanned pattern. Spoon some of the chilled raspberry coulis generously over the peaches, letting it drip slightly over the cream and into the crevices of the meringue. Reserve a little sauce for serving on the side.
Finish with a scattering of fresh raspberries, a sprinkle of toasted sliced almonds (if using), and a few small mint leaves for color and freshness. Serve immediately so the meringue stays crisp on the outside with its soft, marshmallowy middle. Slice into wedges using a sharp, serrated knife, wiping the blade between cuts for clean slices.
Pro Tips
- Use superfine sugar: Superfine or caster sugar dissolves more easily into the egg whites, giving you a smoother, shinier, more stable meringue. If you only have granulated sugar, you can pulse it briefly in a food processor.
- No yolks allowed: Even a small amount of egg yolk or grease in the bowl can prevent the whites from whipping. If a yolk breaks, start over with fresh whites.
- Cool gradually: Leaving the meringue in the turned-off oven with the door ajar helps prevent dramatic cracking. Small cracks are normal and part of the charm.
- Make components ahead: The meringue, peaches, and coulis can all be made in advance, so you only have to whip the cream and assemble just before serving.
- Do not assemble too early: Once filled, the meringue will slowly absorb moisture from the cream and fruit. For the best texture, assemble within 30 minutes of serving.
Variations
- Individual mini pavlovas: Instead of one large shell, spoon 8 smaller nests onto the tray and bake for 50–60 minutes. Fill each with cream, a few slices of peach, and a drizzle of coulis for beautiful single servings.
- Grilled Peach Melba pavlova: For a deeper, caramel note, briefly grill or pan-sear the poached peach halves until lightly charred, then slice and pile onto the cream.
- Alternative fruits and flavors: Try nectarines or apricots when peaches are not in season, or add a splash of raspberry liqueur or peach schnapps to the poaching syrup for a more adult dessert.
Storage & Make-Ahead
The meringue shell can be baked up to 2 days in advance. Once completely cool, store it in an airtight container at room temperature in a dry place; avoid the refrigerator, which can introduce moisture. The poached peaches keep well in their syrup in the refrigerator for up to 3 days, tightly covered. The raspberry coulis can be made 3–4 days ahead and stored in a covered jar or container in the fridge. The vanilla cream is best whipped the day you plan to serve; you can whip it a few hours ahead and keep it covered and chilled, then briefly whisk by hand to refresh the texture before assembly. Once assembled with cream and fruit, the pavlova is at its best within 30–45 minutes. Leftovers can be chilled for up to 1 day; the meringue will soften but still tastes delicious.
Nutrition (per serving)
Approximate values for 1 of 8 servings: about 420 calories; 20 g fat; 12 g saturated fat; 57 g carbohydrates; 6 g protein; 3 g fiber; 52 g sugars; 60 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
