Peach “Melva” Pavlova

Is there a dessert that says summer like a Pavlova?  My Peach Melva Pavlova is a show-stopper, with a crispy meringue shell and a soft marshmallow centre.  

OK, so I know it’s supposed to be Peach Melba….I guess I need to explain why I’ve called it Peach Melva Pavlova….  This is a recipe I’ve dedicated to my Mum, Melva, who was THE BEST pavlova maker I’ve ever come across!

I have always been obsessed with Pavlovas.  It was the thing I remember most from my childhood;  sitting up on the kitchen bench, waiting for my mum to finish mixing, so I could lick the whisk.  That fluffy meringue mix was beyond heaven!

For years after my mum passed away, I tried to replicate her perfect pavlova, but at 7 years of age, I was somewhat challenged.  Then at 12, we moved to a house without a proper oven and trying to bake a pavlova in a wood-fired oven is damn near impossible!  So I waited.

Once I had my own family, with my own (functioning) oven, I tried again.  And this time, it was MY children sitting up on the bench, waiting to lick the whisk…they had some pretty stiff competition!

But I never thought my pavlovas were as good as my mum’s.  Hers just seemed so high, delicious, crisp and fluffy.  And then my Aunty gave me a reality check one day, 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 a cake.  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 memories.  And this is why my first post is dedicated to her…my Peach Melva Pavlova…

PEACH MELVA PAVLOVA

HOW TO MAKE A PERFECT PAVLOVA

• DON’T BEAT TOO HIGH

  • My Pavlova could not be more simple.  The actual Pavlova has just 3 ingredients.  Easy!  6 egg whites, some caster sugar and a pinch of cream of tartar, to stabilize the meringue.  That is my secret.  I’ve tried making my Pavlova with vinegar, but this by far, gives me the best result….that delicious, crispy shell and soft marshmallow, without an after taste.  Oh, and don’t beat the egg whites too high.  I never go above medium speed on my mixer…just gently whisk and you’ll get there.

• 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

  • When the mixture is ready, I scoop it out and gently spread it onto a baking sheet lined with baking paper.  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.

• DON’T OPEN THE OVEN UNTIL IT’S COOKED!

  • 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.

• TOP IT WITH SOMETHING SPECIAL

  • Just before serving, top the Pavlova with chantilly cream and whatever toppings you like.  For my Peach Melva Pavlova, I used peaches and raspberries, soaked in Chambord….ummm….delicious!

So that’s it…my Peach Melba Pavlova.

I hope you make it, love it and bake beautiful memories with it.

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

  

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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