Peach Melba Pavlova Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - Large egg whites
  • 1/4 teaspoons - Salt
  • 1/2 teaspoons - Cream of tartar
  • 1 cups - Baker's Special Sugar (or superfine sugar), 7 ounces
  • 1/2 teaspoons - Vanilla bean paste
  • 1 teaspoons - White vinegar
  • 2 teaspoons - Cornstarch
  • 1 1/2 cups - Heavy cream, whipped; 12 ounces
  • 2 - Large, ripe peaches, stoned and cut into 8 pieces each
  • 1/2 pinchs - Raspberries
  • - Confectioners' sugar, to finish
  • Directions:

    1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, combine the egg whites, salt and cream of tartar. Beat with an electric mixer on medium-low speed. When frothy, increase the speed to medium-high. Beat until the whites form soft peaks. With the mixer running, gradually add the sugar. Increase the speed to high, and continue to beat until the meringue is glossy and stiff peaks form. Beat in the vanilla bean paste, vinegar and cornstarch.
    3. Transfer the meringue to the prepared baking sheet, shaping it into a rough 10" circle. Place in the middle of the oven, reduce the heat to 250°F, and bake for 75 minutes. Leave the meringue in the turned-off oven for at least 4 hours, to dry. The finished meringue should be crisp on the outside, and chewy inside.
    4. Just before serving, spread with the whipped cream, then the peaches; garnish with raspberries and sprinkle with confectioners' sugar.

    Brief Description

    a meringue dessert to highlight the best seasonal fruit

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American


    Yields one 10" Pavlova.

    Posted By:


    Posted On:

    May 30, 2020

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