Try this peach melba smashed pavlova, then check out our peach crumble, raspberry roulade, lemon trifle and more easy summer desserts.


  • 300ml double cream
  • 2 tbsp icing sugar
  • 1 tbsp vanilla bean paste
  • 150g ready-made custard (ideally yellow custard rather than cream-based)
  • 4 ready-made meringue nests,
  • 2 ripe peaches, cut into wedges
  • 50g fresh raspberries
  • toasted coconut flakes or crushed ice cream wafers, to serve


  • 200g raspberries (fresh or frozen and thawed)
  • 50g icing sugar


  • STEP 1

    For the coulis, whizz the raspberries with the icing sugar in a small blender. Strain for a finer, seedless coulis, if you prefer.

  • STEP 2

    Use an electric whisk to whip together the cream, sugar, vanilla and custard until soft peaks form. Swirl in a few spoons of the coulis to marble into the cream.

  • STEP 3

    Break up the meringue nests to chunky pieces and scatter over a platter with the whipped vanilla custard cream. Top with spoons of the remaining coulis, peach slices, fresh raspberries and coconut to serve.

Discover more of our best summer desserts

A white cheesecake topped with strawberry coulis and fresh strawberries on a plate


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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