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Peaches and Cream Pavlovas

Peaches and Cream Pavlovas – A gorgeous and elegant individual dessert made with baked meringue and topped with fresh peaches and whipped cream.

Peaches and Cream Pavlovas

Peaches and Cream Pavlovas

Pavlovas are such a gorgeous dessert that looks so intimidating, yet really isn’t terribly complicated.  With it being peach season here in Michigan, I wanted to use some of them in my newest pavlova recipe.  I combined the peaches with a little cinnamon and brown sugar to add even more flavor and they turned out amazing.

I served my mini pavlovas with homemade whipped cream and fresh peaches but you can really use any fresh fruit! Trust me, making homemade whipped cream for these is totally worth it, it adds such a nice contrast to the pavlova.

Pavlova

Common Questions About Making a Peaches and Cream Pavlova

What is a pavlova?

A pavlova is a baked meringue dessert with a crisp crust and a light and fluffy inside that is typically topped with fresh fruit and whipped cream.

What can I top my pavlova with?

Typically, a pavlova is topped with homemade whipped cream and fresh fruit.  Some of my favorite fruits to use are –

  • Strawberries (check out my berry pavlova recipe)
  • Blueberries
  • Raspberries
  • Blackberries
  • Blood orange

Additionally, depending on what else you are topping your pavlova with, you can use some of the following spreads –

Peach Pavlova

How do I store a pavlova?

Store any leftover/unfilled pavlovas in an airtight container at room temperature for up to two days.  Once the pavlovas are filled, I don’t recommend storing them (they’ll become soggy as the whipped cream soaks in).

Can I make a big pavlova?

Yes! Instead of piping the individual pavlovas, pipe one 8-9″ circle on the lined sheet pan and bake at 200 degrees F for about 90 minutes.  Let the pavlova cool in the oven.

What is the difference between a meringue and pavlova?

They are very similar egg white based desserts but a meringue is cooked until it is crisp inside and out while a pavlova is meant to have a soft interior.  That being said, pavlovas are meringue-based desserts.

Do I have to cook the peaches?

If you have really ripe peaches, there is no need to cook the filling.  If your peaches are super ripe and still a bit stiff, you can cook the toppings (peaches, brown sugar, and cinnamon) with one tablespoon of butter over medium heat until your desired softness.

What else can I make with peaches?

Some of my favorite peach recipes are –

Peaches and Cream Pavlovas Recipe

Ingredient Notes –

  • The egg whites are going to whip up into a smooth and stiff meringue that will be the base of our pavlova.
  • The sugar is going to help stabilize the egg whites and sweetened the pavlova.
  • The vanilla adds great flavor to the pavlovas.
  • The peaches are what makes this recipe “peaches and cream” flavored!
  • The brown sugar is going to enhance the sweetness of the peaches.
  • The cinnamon is going to add a bit of warmth and spice.
  • The whipped cream is going to be a nice soft and fluffy element to the dessert – it’s also going to hold all of the peaches on the pavlova.  Store bought or homemade whipped cream works.

Looking for more dessert recipes? Check these out!

Pavlova Recipe

Yield: 6 Servings

Peaches and Cream Pavlovas

Peaches and Cream Pavlovas

Peaches and Cream Pavlovas - A gorgeous and elegant individual dessert made with baked meringue and topped with fresh peaches and whipped cream.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 15 minutes

Ingredients

For the Pavlovas

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Toppings

  • 2 large peaches (thinly sliced)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup whipped cream

Instructions

For the Pavlovas

  1. Preheat your oven to 250 degrees F and line a sheet pan with parchment paper or a silpat mat.
  2. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment.
  3. Beat on medium-low speed until the egg whites become frothy - about 15 seconds.
  4. With the mixer on medium-low, slowly add the granulated sugar about one tablespoon at a time.
  5. Once all of the sugar has been added, turn the mixer to medium-high speed and beat until stiff peaks form.
  6. Once stiff peaks form, add the vanilla and mix until combined.
  7. Pipe or spoon the pavlova onto the baking sheet. I made 3" pavlovas.
  8. Bake in a preheated oven for 1 hour. Then, turn the oven off (leave the pavlovas in the oven) and allow them to cool for 1 hour.

For the Toppings

  1. In a small bowl, combine the peaches, brown sugar, and cinnamon.
  2. To serve, fill each pavlova with whipped cream and top with peaches. Enjoy immediately. Store any leftover/unfilled pavlovas in an airtight container at room temperature for up to two days.

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