8 20 mins
Print Recipe

Peaches and Cream Wreath Pavlova



  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 tsp lemon juice, or vinegar
  • 1/2 tsp vanilla extract
  • 700g Goulburn Valley Peaches in Juice, drained, retain 1 tbsp juice
  • Pistachios, finely chopped to serve

Mascarpone Cream

  • 300ml tub thickened cream
  • 1 tbsp pure icing sugar
  • 1 tsp vanilla extract
  • 250g tub mascarpone


  1. Preheat oven to 150°C/130°C fan-forced. Grease and line an oven tray with baking paper. Outline a 20cm circle on paper.
  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 and vanilla extract.
  4. Spoon mixture onto tray, spreading to form a 20cm round wreath shape.
  5. Bake for 20 minutes. Reduce oven to 120°C/100°C fan-forced, and bake for 1½ hours. Turn oven off and cool completely in turned off oven, with door ajar.
  6. For the mascarpone cream, use an electric mixer to beat cream, icing sugar and vanilla until soft peaks form. Gently fold in mascarpone.
  7. In a small food processor, puree 1/2 cup peach slices with reserved juice.
  8. Dollop cream onto cold pavlova. Top with peach slices, sprinkle pistachios and drizzle with peach puree.
Peaches and Cream Wreath Pavlova

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