| | Peach melba pavlova
Peach melba pavlova
Peach melba pavlova 4.3-5 9
  • Calories: 1057 kj
  • Fat: 14g
  • Carbohydrates: 29g

How to Make:

  1. Preheat oven to 120C/100C fan-forced. Line a large baking tray with baking paper. Mark a 12cm x 28cm rectangle on paper.
  2. Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, until dissolved. Add vanilla, vinegar and cornflour. Beat for 1 minute. Spoon mixture onto prepared tray. Using a palette knife or spatula, spread mixture in marked rectangle, making the sides slightly higher than the centre.
  3. Bake for 1 hour 20 minutes or until firm. Turn off oven. Cool in oven, door slightly ajar.
  4. Meanwhile, place 150g raspberries and sugar in a small food processor. Process until smooth.
  5. Place pavlova on a platter. Top with cream, peaches and remaining raspberries. Drizzle with raspberry mixture. Serve.
Time for preparing:
70 min.


  • 6 egg whites
  • 1 2/3 cups caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornflour
  • 300g frozen raspberries, thawed
  • 1 tablespoon icing sugar mixture
  • 600ml thickened cream, whipped
  • 825g can peach slices in juice, drained