6-8 2 hours 10 mins
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Peach Pavlova


  • 4 egg-whites
  • 3/4 cup caster sugar
  • 1 tsp lemon juice or verjus
  • 700g container Goulburn Valley peaches, drained
  • ½ cup thickened cream
  • 125g marscapone or smooth ricotta
  • ½ tsp vanilla extract
  • 1 tsp pistachios


  1. Preheat oven to 150°C (130°C fan-forced). Lightly grease and line an oven tray with baking paper. Outline a 20cm (22cm?) circle.
  2. In a large, clean bowl, using an electric mixer, beat egg-whites until soft peaks form.
  3. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice.
  4. Spoon mixture onto tray, spreading to a 20cm round in a decorative shape, with a slight recess.
  5. Bake 20 minutes. Reduce oven 120°C (100°C fan-forced), and bake a further 1.5 hours. Cool completely in turned off oven, with door ajar.
  6. Filling. In a medium bowl, using an electric hand mixer, beat cream to soft peaks.
  7. Whisk into mascarpone with vanilla by hand until smooth (sweeten with a little icing sugar if liked).
  8. In a small food processor, puree ½ cup peach slices. Swirl half through filling (optional).
  9. Dollop filling onto cold pavlova. Pile with remaining peach slices and drizzle with remaining peach puree (optional). Sprinkle with nuts and dust with icing sugar if liked.

*Tip: Ensure egg whites are at room temperature for an optimum foam.

Peach Pavlova

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