Make this impressive peach pavlova, then check out our classic pavlova, peach cake, strawberry cheesecake and more summer desserts.

olive's cookery writer Adam says..."Meringues and pavlovas may seem tricky but, once you’ve understood the basics and potential pitfalls, they’re really a doddle – they just need time and patience. This is a modern twist on a classic pavlova – although, once you’ve nailed the base, you can put whatever you like on top!"

Perfect your pavlova with these useful tips and tricks...

  • Before whisking the eggs, wipe the bowl clean with a little lemon juice – any residue or dirt in the bowl will prevent the whites from being whisked to fluffy peaks.
  • Use fresh, cold eggs – they may take longer to whip up but their structure is much stronger and more stable, and will hold better.
  • Give the egg whites a good whisk to start with – to get air incorporated into them. Then add the sugar slowly – you don’t want to knock the air out of the whites before the sugar dissolves and creates a stable structure for the pavlova.
  • Using cornflour and white wine vinegar turns what would be a meringue into a pavlova. They stabilise the proteins in the egg, helping to create a soft marshmallow-like interior with a crispy exterior.
  • Once the whites reach stiff peaks, stop whisking. Egg whites can be over-whisked, and before you know it you’ll end up with a watery mess.
  • If you’re making this ahead, store the pavlova base in an airtight container, not in the fridge, as it loves moisture and will go soggy given the chance.
  • Griddling the peaches is key. The sugar in the peaches combined with the sweet pickle liquor means they will char and caramelise quickly.


  • 300ml (we used Granini) peach juice drink
  • 50ml white rum
  • a handful mint leaves
  • a handful basil leaves


  • 100ml white wine
  • 50ml moscatel vinegar
  • 75g caster sugar
  • 6 ripe peaches, stones removed and quartered


  • 6 egg whites
  • 300g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar


  • 350g mascarpone
  • 75g caster sugar
  • 500ml double cream


  • STEP 1

    To prepare the peaches, put the white wine, moscatel vinegar and caster sugar into a small pan and gently heat until the sugar has dissolved. Put the peach quarters into a bowl and pour over the hot liquid. Cover to steep for 4 hours while you make the pavlova.

  • STEP 2

    Heat the oven to 150C/fan 130C/gas 2. Put the egg whites into a large, clean bowl and use electric beaters to whisk until light and fluffy. Gradually add the sugar, while whisking, 1 tbsp at a time, until the mixture holds stiff peaks and is shiny and glossy. Carefully whisk in the cornflour and white wine vinegar. Spoon the mixture in a large circle (approximately 28cm in diameter) on a baking sheet lined with baking paper and make a large dip in the middle. Put in the oven and turn the heat down to 140C/fan 120C/gas 1. Bake for 1 hour 50 minutes and then turn off the heat and let the pavlova cool in the oven with the door ajar, for 1 hour. Remove from the oven and cool completely.

  • STEP 3

    Pour the peach juice through a fine sieve into a wide pan with the rum and 100ml of the peach pickling liquid, and reduce over a medium heat until syrupy.

  • STEP 4

    Put the cool pavlova base onto a serving plate and whisk the mascarpone, sugar and double cream together using electric beaters until the mixture holds soft peaks.

  • STEP 5

    Heat a griddle pan to high and drain the peaches. Griddle for 1-2 minutes, cut-sides down, or until they have deep charred marks on them.

  • STEP 6

    Spoon the mascarpone cream onto the base of the pavlova, pile on the charred peaches, drizzle with the peach syrup and scatter with mint and basil. Serve immediately.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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