Peach Melba Pavlova: An Easy and Elegant Easter Dessert

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Get ready to impress your Easter guests with this stunning and surprisingly easy Peach Melba Pavlova! This delightful dessert features a light and airy meringue base, topped with whipped cream, fresh peaches, raspberries, and a sweet raspberry sauce. It’s the perfect combination of sweet and tart, and it’s sure to be a crowd-pleaser.


  • For the meringue:
  • 4 large egg whites, at room temperature
  • A pinch of salt
  • 1 cup (200g) granulated sugar
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons vanilla extract
  • For the toppings:
  • 600ml double cream (heavy whipping cream)
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 2-3 ripe peaches, sliced
  • 2 cups fresh raspberries
  • Raspberry sauce, store-bought or homemade (optional)


Making the Meringue:

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  1. Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.
  3. Gradually add the sugar, one tablespoon at a time, whisking continuously until stiff peaks form and the sugar is completely dissolved. This may take several minutes.
  4. Whisk in the white vinegar, cornstarch, and vanilla extract until just combined.
  5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle or freeform shape. Make a slight indentation in the center of the meringue to hold the toppings.
  6. Bake for 1 hour and 15 minutes, or until the meringue is dry and crisp on the outside and slightly soft on the inside.
  7. Turn off the oven and leave the meringue to cool completely in the oven with the door slightly ajar. This will prevent the meringue from cracking.

Making the Whipped Cream and Assembling the Pavlova:

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  1. Once the meringue is cool, whip the cream, icing sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  2. Carefully transfer the meringue to a serving plate.
  3. Spread a layer of whipped cream over the meringue, leaving a border around the edge.
  4. Top the whipped cream with sliced peaches and raspberries.
  5. Drizzle with raspberry sauce, if desired.


  • For a richer flavor, use brown sugar instead of white sugar in the meringue.
  • If you don’t have fresh peaches, you can use canned peaches, but be sure to drain them well.
  • To make your own raspberry sauce, simply puree fresh raspberries with a little bit of sugar.
  • This dessert is best served shortly after assembling, as the meringue will soften over time.

With its impressive presentation and delicious flavors, this Peach Melba Pavlova is sure to be the star of your Easter feast!

I hope you enjoy this recipe! Be sure to share your photos and creations on social media using the hashtag #PeachMelbaPavlova.

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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