Peach Melba Pavlova

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Peach Melba Pavlova - Crisp and light meringue with a soft marshmallowy center, topped with whipped cream, vanilla scented peaches and a fresh raspberry coulis. A show-stopping summer dessert surely to impress!!

Peach melba pavlova topped with whipped cream, peaches and raspberry sauce sitting on a cake stand.

What is Peach Melba?

Peach Melba is a dessert that was created in the 19th century by a famous French chef named, Auguste Escoffier. It's a simple dessert featuring fresh peaches and a raspberry sauce served over vanilla ice cream. Yum!

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What is Peach Melba?
What is Pavlova?
Why You Will Love This Pavlova
Ingredient Notes
Step By Step Instructions
Substitutions & Variations
Special Equipment
Storage
Expert Tips
FAQ
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What is Pavlova?

Pavlova is a meringue based dessert that originated from Australia or New Zealand. It is believed to be named after a Russian Ballerina called, Anna Pavlova. The texture of the meringue is very light and crisp and has a soft chewy center. It’s generally served with fresh whipped cream and seasonal fruits.

Why You Will Love This Pavlova

Show-stopping Dessert - My family and friends are always impressed when I make this dessert! Not only is it beautiful, it's also addictively delicious.
Gluten-Free - It’s naturally gluten-free, which means it’s a crowd-pleasing dessert!
Very Versatile - You can easily swap out for any seasonal fruit and so many different toppings.
Can Be Made Ahead - The meringue, peaches and raspberry sauce can be made up to 2 days in advance. Make the whipped cream on the day off and assemble everything right before serving.

Peach Melba Pavlova topped with whipped cream, peaches and raspberry coulis sitting on a cake stand.

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Pavlova melba pavlova ingredients, which include egg white, powdered sugar, white sugar, peaches, raspberries, butter, heavy cream, cornstarch, cream of tartar and vanilla.

Meringue

Eggs Whites - Room temperature egg whites are whipped to stiff peaks.
White Sugar - You’ll want to use sugar with fine granules, such as superfine baker’s sugar or caster sugar (UK). However, I have used C&H's Granulated Sugar (not an affiliate link) and have had great results.
Cornstarch (Corn Flour) - Creates a chewy texture with a marshmallowy center.
Cream of Tartar - It’s important to add an acid to stabilize and prevent the pavlova from collapsing. If you don’t have cream of tartar, you can easily substitute with a teaspoon of white vinegar or lemon juice.
Vanilla (optional) - You can use vanilla extract or vanilla paste.

Sauteéd Peaches

Peaches - I used fresh peaches that are just ripe. If you are using super ripe peaches, you won't need to sauteé them. They will just get too mushy if you try to cook them.
Butter - For flavor.
White Sugar - Adds a touch of sweetness.
Lemon Juice + Lemon Zest - Adds brightness.
Vanilla Paste - For flavor. For best results, use vanilla bean paste, however you can also use vanilla extract.

Raspberry Coulis

Raspberries - I used fresh raspberries.
Lemon Juice + Lemon Zest - Adds brightness.
Powdered Sugar - Adds a bit of sweetness and thickens the sauce slightly.

Whipped Cream

Heavy Cream - Heavy cream is whipped to medium peaks.
Powdered Sugar - We're adding just a bit to sweeten the cream.

*See recipe card for quantities.

Step By Step Instructions

Here are step-by-step photos and instructions on how to make this Peach Melba Pavlova! Please find detailed instructions in the recipe card at the end of this post.

Egg whites are whipped in a stand mixer until frothy.

Step 1. Make the Meringue - Using a hand or stand-mixer fitted with a whisk attachment, beat egg whites on medium speed until frothy. About 2 to 3 minutes.

A tablespoon of sugar is slowly added to the egg whites every 30 seconds.

Step 2. With the mixer still running on medium speed, add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat until the mixture is shiny with stiff peaks. Should take about 15 to 18 minutes.

Before moving on to the next step, you'll want to make sure the sugar is completely dissolved. Rub a bit of meringue in between your thumb and pointer finger. If it still feels gritty, keep beating on medium speed until it feels smooth.

Tip! Make sure you're using fine sugar. If your sugar has larger granules, you can run it through a food processor for 3 to 4 minutes to break it down.

Sifted cream of tartar, cornstarch and vanilla are added to the whipped meringue.

Step 3. Turn mixer off, sift in cornstarch, cream of tartar (or 1 teaspoon of white vinegar or lemon juice if using) and vanilla.

Step 4. Continue beating on medium speed for an additional minute or until everything is incorporated. The mixture should be firm and hold its peak without falling over.

A hand shapes the pavlova with a small spatula.

Step 5. Using an 8-inch (20 cm) cake pan or plate, draw a circle on parchment paper and then flip it over.

Add 4 small dollops of meringue directly onto a baking sheet in each corner and then place the parchment paper on top to secure it down. Transfer the meringue onto your baking sheet, making sure to stay within the circle. You can either keep it rustic or create a decorative design on the sides.

Step 6. Bake for 1 hour and 30 minutes at 220ºF (104ºC). Turn the oven off and allow the meringue to cool completely in the oven. Keep the oven door closed for at least 4 hours or overnight (which is what I recommend).

Tip: Make your meringue shell the night before. I love making it the night before and allowing it to cool and dry out in the oven overnight.

Fresh raspberries, powdered sugar, lemon zest and lemon juice are in the bowl of a food processor.

Step 9. Make the Raspberry Coulis - Add fresh raspberries, powdered sugar, lemon zest and lemon juice to the bowl of a food processor or blender. Blend until smooth.

Raspberry coulis is being strained into a small glass bowl.

Step 10. Over a small bowl, strain the raspberry sauce through a fine sieve. Discard the seeds and set the coulis in the fridge until needed.

Peaches are sauteed in a pan with butter, sugar, lemon zest, lemon juice and vanilla.

Step 11. Make the Sauteéd Peaches - In a saucepan, sauteé sliced peaches in butter, sugar, lemon zest, lemon juice and vanilla just until softened. About 2 to 3 minutes over medium heat. Transfer to a plate and allow to cool in the fridge.

Step 12. Make the Whipped Cream - To a medium bowl, add cold heavy cream and 1 to 2 tablespoons of powdered sugar. Whip until your desired texture. I like to whip mine to medium peaks but feel free to whip it more.

Step 13. Assemble your Pavlova – When you are ready to serve, gently crack the top of the meringue with the back of a spoon, then top with whipped cream, cooled peaches and a drizzle of the raspberry coulis. Serve immediately and enjoy!!

Hand pours raspberry coulis on top of peach melba pavlova.

Substitutions & Variations

For the Peaches – If your peaches are really really ripe, you can skip sauteéing them and just serve it fresh. Alternatively, you can substitute peaches for other stone fruits such as plums, nectarines, apricots or cherries. If you love cherries, definitely check out my Black Forest Eton mess (pavlova's cousin). You can also never go wrong with berries, like strawberries, blueberries, raspberries or blackberries.
For the Raspberry Couli – Make a strawberry or mix berry couli. You can also pair with a Lemon Curd or créme anglaise instead.
For the Whipped Cream – You can add vanilla, lemon zest or freeze-dried raspberries into the cream, just like my Raspberry Honey Pavlova!

Special Equipment

You need an electric mixer, either a hand held or stand mixer.

Storage

Pavlova is best eaten the same day. However, you can store leftovers in an airtight container in the fridge for up to 2 days.

Expert Tips

Use fresh eggs. Fresh eggs whip up better and is more stable. Also do not use egg whites from the carton.
Use room temperature egg whites. Room temperature egg whites whip up faster than cold egg whites and are more voluminous. Submerge your eggs in a bowl of hot tap water for 20 minutes. Swap out with fresh hot tap water half way through.
Seperate your egg whites by using the hand method. When separating the egg whites from the yolks, pass the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolks and can fall into your mixture. If you get any yolks into the egg whites, you'll need to start over. The fat from the yolk will hinder it from whipping up.
Use fine sugar. You can use caster sugar or superfine baker's sugar. The reason why you'll want to use fine sugar is so that it'll dissolve easily. If you are using sugar with larger granules, you can run it through a food processor for 3 to 4 minutes to break it down.
Slow and steady wins the race. Whip the egg whites on medium speed (never on high speed) and slowly add your sugar. Over whipping the meringue can cause it to crack and eventually collapse due to excessive air.
Make sure the sugar is completely dissolved. You can test this by rubbing a little bit of the merguine in between your fingers. It should feel smooth and not gritty.
Don’t open the oven door while it's baking or after it's done. Extreme temperature changes can cause the meringue to crack and even collapse. If your oven temperature is accurate, you won’t need to open the oven to check the doneness. The best way to know the true temperature of you oven is to get an oven temperature gauge like this one (not an affiliate link).
Assemble right before serving. It’s important to assemble the pavlova right before serving because the moment you add the whipped cream and toppings, it will start to soften and eventually collapse and can become soggy the longer it sits.
Don’t make pavlova when it’s humid. Pavlova contains a lot of sugar and sugar likes to absorbs moisture from the atmosphere. The excess moisture can cause weeping. Don’t even run your dishwasher!

FAQ

Why is my pavlova weeping?

Weeping is when liquid seeps out of the meringue. This happens when the sugar isn’t completely dissolved. Before baking, you can easily test by rubbing a bit of meringue in between your fingers to make sure it's smooth. Also, make sure you are using fine sugar and adding it slowly to the egg whites as it whips.

Why are my egg whites not whipping up?

If there are any fats or water droplets in the bowl or on the beater, it will prevent the egg whites from whipping. Make sure to wipe the bowl and beaters clean before starting. Also, you may run into issues if there is a tiny bit of yolk in the mixture. When separating the egg whites from the yolks, pass the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolk. Trust me, this has happened to me and it’s very frustrating.

Why did my pavlova crack?

Baking at too high of a temperature, opening the oven door too often while it's baking and cooling, and over whipping the meringue can all cause cracking. Your pavlova can also crack after adding all the toppings, as you can see in my pavlova.

How do I know my pavlova has cooked properly?

Your meringue shell should feel crisp and dry and lift off the parchment paper without difficulty. The color should also be white with no brown spots. The outter shell should also be smooth and not grainy in appearance.

Can pavlova be made in advance?

I like to bake the meringue the night before and let it cool in the oven overnight with the door closed and then serve the next day. If you’re not serving it the next day, store the cooled meringue in an airtight container in a cool and dry place (don’t store it in the fridge). Keep in mind, it will lose it's crispness the longer it sits, so try to serve it within 2 days.

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