Nectarine and raspberry pavlova recipe

263 ratings Rate
  • Serves 8
  • 20mins to prepare and 1hr 30mins to cook, plus 15mins cooling and 1hr chilling
  • 315 calories / serving
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Topped with juicy nectarines and sweetly-tart raspberries, this pavlova is sure to be a huge hit with your guests.

  1. Preheat the oven to Gas Mark 1-2, 130°C, 250°F, fan 110°C. Line a baking sheet with nonstick baking paper and draw a 23cm circle in the centre.
  2. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.
  3. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 1 1/4 -1 1/2hours or until pale brown but a little soft in the centre. Leave to cool.
  4. To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a nylon seive to remove the pips. Chill until required.
  5. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.

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  • Ingredients

  • 3 large egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • Filling

  • 250g raspberries
  • 1 tbsp caster sugar
  • 300ml double cream
  • 2 ripe nectarines, stoned and thinly sliced
  • Energy 1310kj 315kcal 16%
  • Fat 20g 29%
  • Saturates 13g 65%
  • Sugars 31g 34%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 31.7g Protein 2.9g Fibre 1.6g


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