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Peach and raspberry Pavlova

Peach and raspberry Pavlova

Pavlova is a crowd pleaser and the perfect way to use up egg whites from making spaghetti carbonara (recipe here). We've used peach slices & raspberries to top ours but any fruit you like will work.


For the meringue

To top


  • Heat oven to 150C/130C fan/gas 2
  • Using a pencil draw around a medium-sized dinner plate
  • Whisk 4 egg whites either with a stand or hand mixer (if you don't have these you can do by hand) until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
  • Whisk in 1 tsp white wine vinegar & 1 tsp cornflour
  • Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
  • Bake for 1 hr, then turn off the heat and let the meringue cool completely inside the oven.
  • Whisk the cream with the icing sugar then spread over the meringue and top with the raspberries and peach slices

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Comments 1
  • AMalia

    Look delicious!

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