Peach Melva Pavlova

A nod to my Mum, who always made the best Pavlova, this Peach Melva Pavlova is the ultimate showstopper dessert!  The Pavlova has a perfectly crispy shell and a fluffy marshmallow centre….and it’s made with just 3 ingredients!  Top it with a delicious medley of summer fruits for the prettiest dessert all summer. 

Why I named this dessert Peach Melva Pavlova

This is my first ever blog post and I wanted to dedicate it to my late mother, Melva.  It’s the days I spent on the kitchen counter, watching her bake that hold the greatest memories for me.  And her Pavlovas were perfection!  For years after my mum passed away, I tried to replicate her perfect pavlova, but I always felt like I’d fallen short.  Hers just seemed so high, delicious, crisp and fluffy.  And then my Aunty gave me a reality check, when she told me that my memories were from childhood, where everything seemed so much bigger as a 7 year old.  Apparently my pavlovas were just as high, delicious, crisp and fluffy after all.  Which made me realize….it’s not the result of the baking alone that is the memory.  Seriously, anyone can bake.  It’s the memories you make from the baking. It’s being that child, sitting on the bench, watching your mum bake and thinking she’s the most amazing person in your world.  And it’s taking those memories and building them into your own life, by making them the memories for your own children.

So this pavlova is for her;  my Mum, Melva.  Annie’s daughter.  The incredible woman who was the first one to teach me to love baking and creating memories.  And this is why my first post is dedicated to her…my Peach Melva Pavlova…

One of the few photos I have of my Mum, Melva (the Pavlova Queen!)

How to make a perfect Pavlova

1. Line a baking tray with baking paper and draw a 23cm circle on the paper, then turn it face down.  You will use a tiny bit of meringue to stick the paper down.
2. Make the meringue by whisking the egg whites and cream of tartar on medium speed until soft peaks form.  This is best done in a stand mixer
3. Gradually add the caster sugar, 1 tablespoon at a time and whisk for 30 seconds between each addition
4. Whisk until mixture is thick and glossy and until sugar granules are no longer present when you rub the mixture between your thumb and forefinger (now take some meringue to glue down the baking paper)
5. Dollop the mixture into the centre of the circle, then use an offset spatula to form the meringue into a circle.  Swipe the spatula up the sides to create furrows along the outside
6. Bake Pavlova for 1 hour and 20 minutes, then turn the oven off and leave it to cool with the door closed.  You can make the Pavlova the night before serving and leave it to cool in the oven overnight (this is how I do my Christmas Pavlovas)
7. Once completely cooled, very carefully transfer the Pavlova to a serving dish.  Pavlovas are very fragile, but if you use a large offset spatula to slide between the baking paper and the Pavlova, you can avoid any serious damage

Ingredients for Peach Melva Pavlova

The Pavlova itself is just 3 simple ingredients:

• Egg whites:  use room temperature egg whites, which are easier to whip
• Caster sugar/Superfine sugar:  is more readily absorbed into the egg whites than regular sugar
• Cream of tartar:  can be substituted with white vinegar and is used to stabilize the egg whites

The Toppings:

• Chantilly cream:  made by whipping cream, vanilla and a little sugar -grab my recipe here
• Fresh fruit:  for a Melba (Melva!) style, use peaches and raspberries, soaked in sugar and Chambord (raspberry liqueur)

Watch this video to see how easy it is to make a perfect Pavlova

Tips for making a Perfect Pavlova

• Don’t beat too high:  I never go above medium speed on my mixer…just gently whisk and you’ll get there.  You don’t want to aerate the meringue too much and dry it out
• Gradually add the sugar:  Once the egg whites and cream of tartar have come to a stiff peak, I gradually add the caster sugar and continue whisking for about 10 minutes.  If you rub a little of the mixture between your fingers, you can feel if it’s smooth or grainy….keep whisking until the sugar is combined and smooth.
• Measure your circle:  I first trace a 23cm circle onto the paper, then turn the paper over and stick it to the tray with a little of the meringue mixture on each corner -this stops the paper from moving around when you’re spreading the mixture.  Now go ahead and spread on the meringue
• Don’t open the oven too soon:  The pavlova goes into the oven at 110 degrees celsius and cooks for 1 hour.  I don’t open the oven during this time.  After 1 hour, check the crispness of the shell by giving it a little tap.  Once cooked, I turn the oven off and leave the door slightly ajar, so the Pavlova can cool completely in the oven.
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How to store your Peach Melva Pavlova

The pavlova can be made ahead and stored in an airtight container for up to 3 days, but it will be crispest on the day it is made.  Once decorated, it needs to be stored in the fridge.  For this reason, it’s best to decorate just before serving.  When I make this Pavlova for Christmas dessert, I always make the Pavlova the night before, then decorate it just before Christmas lunch.

For more Magnificent Meringue recipes, please check out:

Giant Meringue Cookies

Chocolate Meringues

Mini Pavlovas

Please rate my recipes

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Peach Melva Pavlova

Crispy meringue shell, pillowy soft marshmallow, topped with chantilly cream, fresh peaches and raspberries.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling 3 hours hrs

Course Dessert

Servings 10

Ingredients

 

MetricUS Customary

 

1x2x3x

Pavlova

• 6 Egg whites
• 1½ cups Caster Sugar (330g or 11.6 oz)
• ¼ tsp Cream of Tartar

Chantilly Cream

• 300 ml Cream
• ¼ tsp Vanilla Extract
• 2 tbsp Caster Sugar

Fruit Topping

• 2 Peaches White, yellow or both
• 250 g Raspberries fresh
• 2 tbsp Caster Sugar
• ¼ cup Chambord liqueur or orange liqueur or orange juice

Instructions

 

Pavlova

• Preheat oven to 120°C/245°F or 110°FF
• Line a baking tray with baking paper and draw a 23cm circle on the paper. Turn the paper over, with the circle facing down
• In the bowl of an electric mixer, beat egg whites and cream of tartar on medium speed, until soft peaks form
• Gradually add the caster sugar, 1 tablespoon at a time and continue beating for 30 seconds between additions. Once all the sugar has been added, keep mixing until meringue is smooth and glossy. All up, it will take around 10 minutes of mixing.
• Take a small amount of meringue with your finger and wipe underneath the corners of the baking paper, sticking it to the baking tray.
• Place mixture onto the tray, within the circle, then use an offset spatula to form the mixture into a high circle, creating furrows along the edges.
• Bake for 80-90 minutes, until shell is firm. If you need to check the crispness of the shell after this time, very quickly open the oven and tap the sides.
• Once cooked, turn oven off and leave pavlova to cool inside the oven.

Chantilly Cream

• Place cream, vanilla and sugar in a mixing bowl
• Using a hand whisk, or stand mixer, whisk ingredients until stiff peaks form
• Gently spread cream on top of pavlova

Fruit Topping

• Slice peaches into wedges and thin slices and place into a bowl with the raspberries (keep some slices and raspberries aside to decorate.
• To the bowl, add the sugar and Chambord and gently mix. Allow to sit for 30 mins to macerate.
• Top pavlova with the fruit and use the remaining fruit to add decoration.

Notes

• Oven temperatures can vary a lot, so every now and then, check your oven with an oven thermometer -it can make a big difference in baking, especially with meringues.
• I like to bake my pavlova in a fan-forced oven at 110 Celsius or 230 Fahrenheit

Keyword dessert, meringue, pavlova

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