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Peach Pavlova

Peach Pavlova - Easy Pavlova Recipe

Course Dessert
Servings 6 -8
Author Iryna


  • 4 egg whites chilled
  • ¾ cups caster or powdered sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • ¼ cup heavy cream
  • ¼ cup Mascarpone cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 2 peaches or nectarines pits removed and cut into thin wedges


  • Preheat the oven to  250 F.
  • Drop the egg whites in a clean dry bowl and using a hand mixer or stand mixer with a whisk attachment beat on a low speed until firm peaks form.
  • Increase the speed and start adding sugar, one tablespoon at a time making sure sugar is fully dissolved into the beaten egg whites before adding another tablespoon.
  • Beat sugar on a medium speed until stiff peaks form. (If you lift the whisk, the peaks will hold without collapsing).
  • Make sure not to overbeat the egg whites.
  • When all sugar has been incorporated and the meringue holds its shape and glossy, fold in cornstarch, lemon juice and vanilla.
  • Line a baking tray with a parchment paper and draw 8" circle in the middle.
  • Turn the parchment paper on the other side and spoon the meringue into the circle making a slight indentation in the center.
  • Bake Pavlova for 45-50 minutes until the outside looks dry to the touch.
  • Turn off the oven and without opening the door, let Pavlova completely cool before taking it out of the oven.
  • Meanwhile in a large bowl beat together heavy cream, Mascarpone cheese, vanilla and sugar.
  • Remove Pavlova from the oven and spoon Mascarpone cream into the indentation. Top with fresh peaches or nectarines and serve!