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Pavlova cake with whipped cream and fruit.

The Easiest Fruit Pavlova Dessert- Dairy and Gluten Free

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.
4.43 from 7 votes
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Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12 servings
Author: Deborah Rainford

Ingredients

For the meringue

  • 4 egg whites, approx. ¼ cup
  • 1 cup sugar
  • ¼ teaspoon cornstarch
  • ½ teaspoon cream of tartar or lemon juice
  • 1 ½ cups whipping cream, whipped to soft peaks

For the peaches:

  • ½ cup brown sugar
  • 2 peaches, cut into sixths
  • 2 apricots, cut into sixths
  • ¼ teaspoon cinnamon
  • Juice of 1 lemon

Instructions

To Make the Meringue:

  • Preheat the oven to 225ºF.
  • Place ¼ cup of sugar and the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Mix on the lowest setting for 2 minutes.
  • Add another ¼ cup of sugar and increase the speed to medium, whisking for an additional minute.
  • Add the remaining sugar, cornstarch, cream of tartar, and vanilla. Whisk on medium-high until the mixture is smooth, thick, and silky white, forming stiff peaks.
  • Place the meringue on a baking tray lined with parchment paper or a baking mat. Using a spoon, gently create a well in the center, forming an 8-inch round meringue.
  • Bake in the oven for about 3 hours. Let the meringue cool completely in the oven.

To Roast the Peaches:

  • Preheat the oven to 350ºF.
  • 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.

To Assemble:

  • When ready to serve, whip the cream to soft peaks.
  • Fill the cooled pavlova with the whipped cream.
  • Place the roasted fruit on top, letting the juices run down the sides of the meringue.

Notes

  • Use fresh egg whites. Beat the egg whites until they form stiff peaks.
  • Gradually add the sugar, beating until the meringue mixture is stiff and glossy.
  • Bake the pavlova in a preheated oven at 225ºF for 1-1.5 hours or until the meringue easily peels away from the baking paper.
  • Let the pavlova cool completely in the oven before topping with whipped cream and fruit.

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 30mg | Potassium: 125mg | Sugar: 28g | Vitamin A: 630IU | Vitamin C: 7.2mg | Calcium: 31mg | Iron: 0.2mg
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