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Peach Melba Pavlova

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Peach Melba Pavlova   Recipe

Pavlova is a nice, light finish to any summer meal. Share it with friends; its crisp texture is fleeting, once it's fully prepared.

At a glance

8 to 10 servings


Choose your measure:


  • 4 large egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup (7 ounces) Baker's Special Sugar, or superfine sugar
  • 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch


  • 1 1/2 cups heavy cream, whipped
  • 2 large, ripe peaches, stoned and cut into 8 pieces each
  • 1/2 pint raspberries
  • confectioners' sugar, to finish


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the egg whites, salt, and cream of tartar. Beat with an electric mixer on medium-low speed. When frothy, increase the speed to medium-high. Beat until the whites form soft peaks.
  3. With the mixer running, gradually add the sugar. Increase the speed to high, and continue to beat until the meringue is glossy and stiff peaks form.
  4. Beat in the vanilla, vinegar, and cornstarch.
  5. Transfer the meringue to the prepared baking sheet, shaping it into a rough 10" circle.
  6. Place the pan in the middle of the oven, reduce the heat to 250°F, and bake for 75 minutes.
  7. Leave the meringue in the turned-off oven for at least 4 hours, to dry. The finished meringue should be crisp on the outside, and chewy inside.
  8. Just before serving, spread with the whipped cream, then the peaches; garnish with raspberries and sprinkle with confectioners' sugar.
  9. Yield: 8 to 10 servings.