Prep:  20 min
Cook:  1 hour 30 min
Serves:  6
Average: 4.6 (16 votes)
Easy mini pavlova recipe with peaches and cream. A simple recipe that makes the most of peaches while in season. Perfect pavlova recipe for Christmas and easy entertaining dessert idea.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Mini pavlovas with poached peaches
Mini pavlovas with poached peaches
  1. Preheat oven to 120°C/100°C fan forced. Draw 6 x 10cm circles on a sheet of baking paper. Arrange paper, pencil side down on a large baking tray
  2. In the large bowl of a stand mixer, whisk egg whites and salt on high speed until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves. Beat for a further 3 minutes or until mixture is thick, stiff and glossy.
  3. Divide meringue between circles and use a palette knife to spread evenly. Bake for 1 hour 30 minutes or until crisp and dry. Turn off oven and leave door ajar for meringue to cool completely.
  4. Meanwhile, combine extra caster sugar and water in a saucepan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce temperature to medium low. Add peach wedges and cook for 5 minutes or until softened. Remove from heat and cool.
  5. Beat cream until soft peaks form. Fold sour cream into cream. Place pavlovas onto a serving platter. Spoon cream onto pavlovas. Top with peach wedges and poaching syrup. Dust with icing sugar and serve.
Tips & Hints:
  • If you’re short on time, simply buy ready-made pavlova cases and top with the whipped cream mixture and poached peaches.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.