Peach melba pavlova recipe

1. Preheat the oven to gas 2, 150°C, fan 130°C. Draw a 22cm circle on a large sheet of nonstick baking paper, then flip and use to line a large baking sheet (you should still be able to see the circle).
2. Mix 175g caster sugar and the brown sugar in a bowl; set aside. Put the egg whites and cream of tartar in a large, clean, non-plastic mixing bowl and beat with an electric whisk to stiff peaks. Still whisking, gradually add the sugar mix, 1 tbsp at a time. Continue whisking until the sugar has dissolved and the meringue is smooth, stiff and glossy.
3. Spoon the mixture inside the baking paper circle. Use a palette knife to drag up the edges from the bottom to give height and make textured ridges around the side, leaving an indent in the centre.
4. Bake for 10 mins, then reduce the oven to gas 1⁄4, 110°C, fan 90°C and bake for another 1 hr 50 mins. Turn off the oven and leave the meringue inside with the door closed until the oven is completely cool – at least 4 hrs, or ideally overnight.
5. Mash 200g raspberries with the remaining 35g caster sugar in a bowl, cover, then set aside for at least 15 mins, or up to 2 hrs. Push through a sieve to remove the seeds, then pour into a jug.
6. Heat a griddle pan over a medium-high heat. Mix the melted butter and 1 tbsp honey in a bowl, then add the peach wedges and turn to coat. Griddle in batches for 1-2 mins each side, until charred.
7. Whip the cream, then stir through the remaining honey. Spoon into the meringue indent, then top with the peach slices, remaining raspberries and thyme sprigs, if using. Drizzle with some raspberry sauce, and serve with the rest on the side.

Tip: The Pavlova is best eaten the day it’s put together, but the meringue base and raspberry sauce can both be made up to 3 days ahead. Store the meringue in an airtight container at room temperature, and the sauce in the fridge.

See more Pavlova recipes