Description
Crisp on the outside and marshmallow-soft within, this elegant pavlova is topped with pillowy whipped cream, sweet peach slices, and a golden drizzle of honey—light yet luxurious in both taste and presentation.
Ingredients
Units
Scale
- 4 large egg whites
- 1 cup caster sugar (superfine)
- 1 1/2 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 1/2 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 ripe peaches, thinly sliced
- 2 tbsp honey
Instructions
- Preheat oven to 250°F (120°C). Line a baking tray with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add caster sugar, one spoonful at a time, beating until stiff peaks form and the mixture is glossy.
- Gently fold in cornstarch, vinegar or lemon juice, and vanilla extract.
- Spoon the meringue into a circular mound on the baking tray, shaping it with a spoon and forming a shallow well in the center.
- Bake for 75–90 minutes, until the exterior is crisp. Turn off oven and let the pavlova cool completely inside with the door ajar.
- In a separate bowl, whip heavy cream with powdered sugar until soft peaks form.
- Top the cooled pavlova with whipped cream, peach slices, and a generous drizzle of honey.
- Serve immediately for best texture and flavor.
Notes
- Make sure the bowl and beaters are completely clean and dry when whipping egg whites.
- Pavlova can be baked a day in advance and stored in an airtight container.
- Add fresh herbs like mint or thyme for a sophisticated garnish.
- Use ripe but firm peaches to avoid excess moisture on the pavlova.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 35g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
