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Peach and Blackberry Pavlova

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Pavlova is a classic meringue dessert named after the celebrated Russian ballerina Anna Pavlova. With its crisp shell, cloud-like center, whipped cream, and fruit, it is elegant, light, and always impressive. This version pairs ripe peaches and fresh blackberries for a beautiful seasonal finish.

Ingredients

Scale

Meringue

  • 6 egg whites
  • 1 1/2 c caster sugar
  • 2 tsp. white vinegar
  • 1 tbsp. cornstarch
  • 1/8 tsp. salt

Topping

  • 2 c whipping cream
  • 1 tsp. vanilla extract
  • 8 oz of fresh blackberries
  • 4 peaches, pitted, peeled if desired and sliced

Toppings and Garnish

  • 1/2 tbsp. grated dark chocolate
  • 1/2 tbsp. powdered sugar
  • 1/2 c toasted almonds, chopped
  • Fresh Mint Leaves

Instructions

Prepare the Meringue

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. In a clean mixing bowl, beat the egg whites and salt on medium speed until foamy and soft peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, continuing to beat for 7–8 minutes until the mixture is thick, glossy, and holds stiff peaks.
  4. Gently fold in the vinegar and cornstarch using a spatula. Do not overmix.
  5. Spoon the meringue onto the parchment-lined baking sheet. Using the back of a spoon, shape into a round with slightly higher edges and a shallow well in the center for the cream and fruit. Avoid overworking the mixture so it stays airy.

Bake

  1. Bake for 1 hour, until the outside is dry, crisp, and lightly golden.
  2. Turn off the oven and leave the pavlova inside until the oven cools completely. This helps prevent cracking.

Finish the Pavlova

  1. Whip the cream with vanilla extract until soft peaks form.
  2. Carefully transfer the cooled pavlova to a serving platter.
  3. Spoon the whipped cream into the center. Arrange peaches and blackberries over the cream.
  4. Dust with powdered sugar using a fine sieve. Sprinkle with grated chocolate and toasted almonds.
  5. Garnish with fresh mint leaves and serve immediately.

Notes

Success Tips

  • Make sure the bowl and beaters are completely clean and dry before whipping egg whites.
  • Room-temperature egg whites whip to greater volume.
  • Add sugar slowly for the glossiest, most stable meringue.
  • Small cracks are normal and part of pavlova’s rustic charm.

Seasonal Variations

Try strawberries, raspberries, cherries, figs, nectarines, passionfruit, mango, pears, or poached plums depending on the season.

Entertaining Tip

Bake the meringue a day ahead, then top with cream and fruit just before serving for the most beautiful presentation.

 

Find it online: https://soffiawardyrecipes.com/peach-and-blackberry-pavlova/