This gorgeous easy fruit pavlova is baked to crispy perfection and filled with cream then topped off with juicy roasted peaches and cream. The perfect summer dessert for any occasion.
I'm not normally a meringue person. Maybe that feels weird to say, as I present you with a pavlova. But normally, I shy away from crispy on the outside, pillowy on the inside meringues. When they're plain, they're just not for me.
But for this, I've made an exception. Because we don't do plain meringue around here.
This pavlova starts with a gratifying crunch as you bite into the meringue, followed by velvety vanilla cream and luscious brown sugar baked peaches and apricots. Say what?!
I know. I've intrigued you and you're ready to give this a try. So, let's get to it!
How to make fruit pavlova step by step
You will more than likely find lots of meringue recipes that tell you to add cornflour, vinegar, lemon juice and all manner of extras to stabilize a meringue. While all these can help, proper technique is what will save
the day the pavlova!
Step 1- Proper Method
And that proper technique means adding your sugar and meringue to the bowl of a stand mixer with the whisk and starting the mixer on the lowest setting.
Why? Because this method creates millions of tiny little air bubbles, that help create a stable foundation. If you start the mixer on high, it creates fewer air bubbles, thereby making your meringue less stable. Think about a wall built with 10 bricks or 100 bricks. What's stronger? That's what happens when you start the mixer low.
Step 2- What to look for
Before you turn up the mixer, the egg whites should be smooth, shiny and completely white. They should look thick, not foamy. That takes about 2 full minutes.
Step 3- Turn Up The Mixer
Turn it up and whip it up! You'll know the meringue is done when it's thick and holds a stiff peak.
Step 4- Baking The Meringue
To create a pavlova with nice high sides (more room for whipped cream!), pile all the meringue on a piece of baking paper and using a spoon, gently start to make a well in the center. Starting in the middle and working your way out. Bake in the oven for about 3 hours. <- This is purely hands-off time!
How to tell if meringue is done?
When tapped it should sound quite hollow, and it should peel off the baking paper with little to no resisitance. If you feel the meringue sticking to the paper, try another hour in the oven.
The good news about meringue?
It's pretty much impossible to overcook. The oven's job is to dry out the meringue, so left overnight in a low oven, it will only keep getting drier, which means more crunch on your pavlova.
Top with all this summer's most luscious peaches that you roast in some brown sugar with a touch of lemon to keep it all lively and you will become the next Bake Off star! For sure.
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Brown Sugar Rum Roasted Peach Pavlova Key Word Fruit Pavlova
- 4 egg whites 120g approx ¼ cup
- 1 cup sugar
- 1 ½ cups whipping cream whipped to soft peaks
For the peaches
- ½ cup brown sugar
- 2 peaches cut into 6
- 2 apricots cut into 6
- ¼ teaspoon cinnamon
- 1 lemon juice only
- Preheat the oven to 350F. In a small roasting pan mix the brown sugar, peaches, apricots cinnamon and lemon juice. Roast in the oven for about 10-15 minutes. Until the sugar has melted and the peaches have softened. Remove from the oven and set aside while you make the meringue.
To make the meringue
- Turn the oven down to 212F. Place the sugar and egg whites in the bowl of a mixer fitted with the whisk. Mix the meringue on the lowest setting for 2 minutes. Until the mixture is completely smooth, thick and silky white. Turn the mixer up to medium-high and whip until the meringue has stiff peaks.
- Place the meringue on a baking tray lined with a sheet of baking paper or a baking mat. Using a spoon, gently start to make a well in the center. Starting in the middle and working your way out. Bake in the oven for about 3 hours.
- When ready to serve, whip the cream and fill the pavlova. Place the roasted fruit on top and let the juices run down the side of the meringue.
Natasha @ Salt & Lavender says
LOVE this show-stopping summer dessert, Debs!
Looks amazeballs! I esp appreciate the tip re starting slow. Cheers!
Thanks so much. So glad you found it helpful, Alison!