RECIPE: Peach Melba Pavlova

Peach Melba Pavlova

Recipe by I Love Fruit & VegCourse: DessertServings


servingsPrep time


minutesCooking time

1 Hour

15 minutes

If you’re looking to add a touch of colour to your summer menu, look no further than I Love Fruit & Veg from Europe’s range of new and inventive and nutritious summer recipes that showcase the very best seasonal produce (


  • 4 medium egg whites

  • 250g caster sugar plus 2 tbsp (15g)

  • 1 tsp cornflour

  • 1 tsp white wine vinegar

  • 150g raspberries

  • 3 ripe peaches, sliced (375g)

  • 200ml double cream

  • 100g mascarpone


  • Preheat the oven to 150oC, gas mark 2.  Line a large baking tray with baking parchment.

  • Whisk the egg whites until stiff then gradually whisk in the sugar, 1 tbsp at a time until smooth and shiny.  Whisk in the cornflour and vinegar.  Spoon onto the parchment line tray to give a 22cm circle. Make a dip in the centre so the edges are higher.  Bake for 1¼ hours. Remove and allow to cool.

  • Meanwhile, place the raspberries in a small saucepan with the 2 tbsp sugar and cook for 3 minutes until the raspberries have broken down. Cool and press through a sieve to give a smooth sauce.

  • Once the pavlova has cooled, heat a griddle pan and griddle the peach slices for 5 minutes, turning half way through, allow to cool.

  • Whisk the cream and mascarpone together to give soft peaks and spoon into the hollow of the pavlova. Top with the peaches and drizzle with a little raspberry sauce, reserving the rest to serve.

Cooks Tip

  • Replace the raspberries with strawberries when in season.
Minerva Studio
Author: Minerva Studio