Peach Pavlova

Date: August 19, 2025 | Author: Aoife O’Grady

A light, airy dessert with a crisp meringue shell, and soft marshmallow-like center. Topped with whipped cream and fresh peaches. Its balance of sweetness, creaminess, and juicy fruit makes it a treat perfect for summer.

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• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 vanilla bean (seeds scraped)
• 1 cup heavy whipping cream
• 1 ripe peach (or fruit of choice), diced
• Powdered sugar, for garnish

1. Prepare the meringue base
   Preheat the oven to 275°F (135°C). Separate the whites from four large eggs. (check out our salt cured yolk recipe to get the most out of your eggs!) Beat the egg whites until soft peaks form. Gradually add the sugar, until the mixture is glossy and has stiff peaks. Gently fold in the cornstarch, lemon juice, and the seeds from the vanilla bean.
2. Shape and bake
   Line a baking sheet with parchment paper and spoon the meringue into a circle about two to three inches tall, creating a well in the center. Bake for one hour and fifteen minutes, or until the meringue is crisp, dry to the touch, but still pale in color by adding an additional ten to fifteen minutes. After baking allow the pavlova to cool completely.
3. Prepare the toppings
   peel and dice the peach. Toss the diced peach (or any other fruit of choice) with a teaspoon of sugar. In a large bowl whip the heavy cream until soft peaks form. You may sweeten the cream with a little sugar but leaving it unsweetened provides a nice balance to the sweetness of the pavlova.
4. Assemble and serve
   Once the meringue is completely cooled, fill the center with whipped cream. Top with the diced peaches or your preferred fruit, then dust with a light sprinkle of powdered sugar. Best served immediately.