Easy Peach and Toffee Pavlova
Ingredients
1/2 cup caster sugar
2 tbs cold water
600ml thickened cream
1/4 cup pure icing sugar, sifted
50g sachet coconut milk powder
1 x 500g store-bought pavlova base
1 x 825g SPC Peaches Sliced in Tasty Juice drained, saving some juice for later
1/4 cup of toasted almond slivers
Mint leaves to decorate
Method
Toffee shards:
- Line a tray with baking paper
- Combine sugar and water in a saucepan over low heat. Stir for 5 minutes until dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 5-7 minutes or until mixture turns golden. Remove from heat and set aside until bubbles subside
- Pour mixture onto prepared tray and allow to cool
Pavlova assembly:
- Place cream, icing sugar and coconut powder into a large bowl. Beat until thick
- Place meringue base onto a plate
- Break toffee into pieces, set aside
- Dollop cream over meringue
- Top carefully with fruit, toffee, and toasted almonds
- You can drizzle some of the remaining juice for extra shine and sweetness
- Add a scattering of mint leaves for decoration
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