Peach and passion fruit pavlova recipe

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Melt-in-the-mouth meringue with a gorgeous squidgy marshmallow centre - everyone will love this fresh summery dessert...

Peach and passion fruit pavlova
(Image credit: TI Media Limited)
  • Vegetarian
Serves10
SkillMedium
Preparation Time30 mins plus cooling time
Cooking Time1 hours 30 mins
Total Time2 hours
Nutrition Per PortionRDA
Calories516 Kcal26%
Fat32 g46%
Saturated Fat20 g100%

This peach and passion fruit pavlova definitely has the wow factor. Triple tested in our kitchen, you know this summery treat will be a hit with everyone every time. 

Melt-in-the-mouth meringue with a gorgeous squidgy marshmallow centre, this is a recipe for success with everyone - even fussy little ones will love this sweet treat. This fruity pavlova takes 2 hours to make in total but it will be well worth the wait when you leave your guests in awe with the amazing treats you can whip up in the kitchen! You'll only six basic ingredients for the meringue. 

If you're short on time, it might be a good idea to make it ahead and then only adding the filling before you serve.

Ingredients

For the basic meringue:

  • 6 organic free-range egg whites
  • 350g caster sugar
  • 1tsp white wine vinegar
  • 2 level tsp cornflour
  • 1tsp vanilla paste or extract

For the filling:

  • 600ml double cream
  • 75g icing sugar, sifted
  • 4-8tbsp fruit liqueur (to taste) or anything fruity!
  • 6 ripe peaches or nectarines, 4 sliced, 2 cut into chunks
  • 4 passionfruits, seeds removed

WEIGHT CONVERTER

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Method

  1. To make this pavlova (opens in new tab), heat oven to Mark 1/ 130˚C. Line 2 baking trays with baking paper. In a large bowl, beat the egg whites until stiff. Whisk in the caster sugar until glossy and it forms stiff peaks; then whisk in the vinegar, cornflour and vanilla.
  2. For the meringue: Spoon 2/3 of the meringue onto 1 tray, and spread it out with a spoon to a 25cm circle with a slight 'lip'; use the remainder for a 15cm circle on the other tray. Put the smaller meringue on the lower shelf, the larger above and bake for 1 hr 30 mins. Cool in the oven.
  3. Whisk together the cream and icing sugar until quite thick. Add the liqueur to taste and whisk briefly until softly whipped. Chill until required.
  4. For the filling: Using a stick blender or liquidiser, purée the 2 chopped peaches with the passionfruit, then pass through a fine sieve to make a smooth coulis.
  5. To serve, carefully remove the baking paper from the meringues, put the large meringue on a serving plate, top with 2⁄3 cream, and scatter over 2⁄3 peach slices and some coulis. Put the other meringue on top, spoon over the rest of the cream, fruit and coulis.