Pavlova is an unassuming dessert. It is simple to make and it looks so plain by itself. But add a luscious fruit topping and you end up with something wonderful! If you bake the Pavlova correctly, the outside will be crispy while the inside will be marshmallow soft. Then cover it with whipped cream and fresh summer peaches for a sensational dessert.
The Pavlova only takes a few ingredients to make and most people have them in their frig and pantry. Which means that if you need a special dessert any day of the week you have what it takes to make this. I have chosen the fresh peaches because it’s peach season and what could be better than a sun-ripened peach. You can use other fruit for this dessert such as fresh berries, cooked apples with cinnamon or even rhubarb sauce. That’s the beauty of Pavlova, it’s so versatile.
Last summer, when I hosted my daughter’s Bridal Shower in my backyard I served Pavlova with mixed berries. It was a full size Pavlova. Today, I am making single serve sizes of Pavlova with peaches. You can also make them mini-sized. So many options.
A few tips on making Pavlova…
- Separate your whites while the eggs are cold but then let them warm to room temperature before whipping. This helps increase the volume.
- You can make the base a day ahead of time. Just store it loosely covered until ready to serve.
- Cracking of the meringue base while baking is pretty common. You can use a small amount of whipped cream to attach any pieces that break off. Just know that when you cut into your dessert it will definitely crack. Don’t sweat these small details.
- Use a bowl to measure the size circles you need for the base. For these individual desserts a 4 inch circle works well. Find a bowl with this size mouth and use it to make 6-8 circles on a piece of parchment paper. Flip the paper over and then use the circles as a guide for making your meringue bases. Or you can just wing it.
- Superfine sugar can be made by pulsing it in your food processor a few times.
- No cream of tarter handy? Any acid will work such as vinegar or lemon juice. Increase the amount to 1 teaspoon.
This dessert is a classic meringue base piled high with whipped cream and fresh summer peaches. A delicious peach sauce adds an additional layer to your dessert.
- 4 egg whites, room temp
- 1 cup sugar, superfine
- pinch salt
- 1/2 tsp cream of tarter
- 1 1/2 tbsp cornstarch
- 1 tsp vanilla
- 1/3 cup sugar
- 1 tbsp cornstarch
- 3-4 ripe peaches, peeled and coarsley chopped
- 1 tsp lemon juice
- 2 cups whipping cream
- 1/4 cup sugar,
- 1 tsp vanilla
- 3-4 ripe peaches, peeled and sliced
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Using a mixer, beat your egg whites on medium until soft peaks form. Slowly add in the sugar while continuing to beat.
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Mix in the pinch of salt, cream of tartar, cornstarch and vanilla. Increase the speed to high and continue to beat until stiff peaks form.
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Shape your meringue bases on parchment paper lining a cookie sheet. For 6-8 servings make the bases about 4 inches across. Spread a layer of meringue into a circle then add more to build up the edges. You want to form small cups to hold the whipped cream.
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Start with a 350 degree oven. Place your cookie tray on a rack in the middle of your oven. Immediately, decrease the oven temp to 200 degrees. Bake for 40-45 minutes until the outside is dry and has a slightly hollow sound when tapped. Turn off the oven and leave the door ajar. Allow the bases to cool completely in the oven.
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Note: You can also make one large sized Pavlova that is about 8-9 inches across. It will need to be baked for about 60 minutes. Or make about a dozen 3 inch mini pavolovas. These will only need about 25-30 minutes to bake.
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Place all ingredients in a medium sized sauce pan. Slowly bring to a boil while stirring frequently. Mash fruit gently as you stir. I like to use a potato masher to break the pieces apart but a fork works fine. Boil for a minute until the sauce is thick and clear. Remove from heat and allow to cool to room temperature.
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Place cream in a mixer. Start at low speed and gradually increase to medium. Slowly add the sugar to the cream and increase speed to high. Add in the vanilla and continue to beat until soft peaks form. Do not over mix or you will end up with butter.
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Fill your meringue cup with a dollop or 2 of whipped cream. Drizzle some peach sauce on top of cream. Add sliced peaches. Serve and enjoy!
If you have never tried pavlova you are in for a treat. Before you know it you will be a Pavlova expert and friends and family will love coming to your house for dessert.