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peach pavlova

Peach Pavlova

Crisp on the outside, soft and marshmallow-like on the inside, topped with mascarpone whipped cream, fresh peaches, honey and chopped pistachios.
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Prep Time 30 mins
Cook Time 1 hr 35 mins
Cool 2 hrs
Total Time 4 hrs 5 mins
Course Dessert
Servings 12

Ingredients
  

Pavlova

  • 6 large (210) egg whites, room temperature
  • teaspoon cream of tartar
  • 1 ½ cups (285g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract

Peaches

  • 2 large (2 cups/340g) peaches, sliced
  • 2 tablespoons light brown sugar, packed
  • pinch of salt

Mascarpone Whipped Cream

  • 1/2 cup (114g) mascarpone cheese, cold
  • 1 cup (227g) heavy cream, cold
  • ¼ cup (28g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup (84g) honey
  • ¼ cup (28g) chopped pistachios

Instructions
 

Pavlova

  • Preheat the oven to 275F. Line a baking sheet with parchment paper and draw a 6" circle. It doesn't have to be exact. Flip the parchment so the circle is underneath.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. 
  • Beat in the cream of tartar.
  • Increase the mixer speed to medium-high and beat the whites to soft peaks.
  • Whisk together the sugar with the cornstarch.
  • While continuing to beat the egg whites, gradually add the sugar mixture (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
  • Spoon the meringue onto the parchment circle. Use an offset spatula to spread the meringue evenly to the edges of the circle. Create design into the meringue (see my reels on Instagram)
  • Bake for 60 minutes or until the meringue starts to turn a very pale tan color.
  • Reduce the heat to 250°F (do not open the door) and continue to bake for 45 minutes. 
  • Turn off the oven, (do not open the door) and turn on the light. Leave the meringue sitting in the cooling oven for hour, up to overnight. The center will collapse and you might see some cracks - totally normal.

Macerate Peaches

  • In a large bowl combine the peaches, brown sugar and salt.
  • Stir until well mixed. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  • With a strainer, strain the peaches over a bowl, reserving 1 tablespoon of peach juice.

Mascarpone Whipped Cream

  • In the bowl of a stand mixer fitted with the paddle attachment, on low medium speed beat the mascarpone until smooth, about 2 minutes.
  • Pour in the cream, powdered sugar and vanilla, and beat until medium peaks form. (not soft peaks but not stiff, somewhere in between)

Assemble Pavlova

  • Top the pavlova with the whipped cream.
  • Layer the peaches on top of the whipped cream.
  • Combine the honey with 1 tablespoon of the reserved peach juice.
  • Drizzle the honey mixture over the peaches.
  • Sprinkle the top with chopped pistachios, then serve.

Notes

Pavlova can be made a day in advance with out the toppings. Keep the meringue in a cool, non-humid space.  I recommend a cold oven.
Once topped the pavlova is best the day it's made as the pavlova will start to soften.
Keyword honey, mascarpone whipped cream, pavlova, peach pavlova, pistachio
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