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Blueberry and roasted peach pavlova

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  • Dairy free
  • Gluten free
  • High in protein
  • Lactose free
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free

This tray-bake pavlova with roasted white and yellow peaches is perfect for Christmas or any special occasion.

  • Serves10
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + cooling & chilling time
Blueberry and roasted peach pavlova

Ingredients

  • 6 free-range egg whites
  • 1 1/2 cups (330g) caster sugar
  • 1/2 tsp white vinegar
  • 2 tsp cornflour
  • 1 tsp vanilla bean paste
  • 1 tsp apple cider vinegar
  • 2 tsp cornflour
  • 1 yellow peach, stoned, cut into wedges
  • 1 white peach, stoned, cut into wedges
  • 1 orange, zested, juiced
  • 1 tsp vanilla bean paste, extra
  • 1/3 cup (75g) caster sugar, extra
  • 300g blueberries
  • 1/4 cup (60ml) lemon juice
  • 250g mascarpone
  • 300ml thickened cream
  • Thyme sprigs, to serve

Nutritional information

Per Serve: Energy: 1903kJ/455 Cals (22%), Protein: 10g (20%), Fat: 24g (34%), Sat Fat: 15g (63%), Carb: 58g (19%), Sugar: 51g (57%), Dietary Fibre: 2g (7%), Sodium: 145mg (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 100°C. Line a 25cm x 30cm rimmed baking tray with baking paper. Use an electric mixer to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar completely dissolves. Add the vinegar and cornflour and whisk to combine.

  2. Step 2

    Spoon the mixture over the prepared tray and use a palette knife to shape into a rectangle. Bake for 1 hour or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 1 hour to cool completely.

  3. Step 3

    Meanwhile, line a baking tray with baking paper. Arrange combined peach over the tray. Combine the orange zest, orange juice, extra vanilla and 1 tbs extra sugar in a small bowl. Drizzle over the peach. Bake for 1 hour or until just tender. Set aside to cool completely.

  4. Step 4

    Combine half the blueberries with the lemon juice and remaining extra sugar in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring, for 3-4 mins or until the blueberries break down and release their juices and the syrup thickens slightly. Transfer to a heatproof bowl. Place in the fridge to chill.

  5. Step 5

    Use a clean electric mixer to whisk mascarpone and cream in a medium bowl until soft peaks form. Place the pavlova on a serving platter. Add the blueberry mixture to the mascarpone mixture and gently fold to marble. Spoon over the pavlova and top with the roasted peach and remaining blueberries. Drizzle with any roasting juices and top with thyme sprigs. Serve immediately.

Recipe tip

COOK. STORE. SAVE.
Smart Swap:
Got frozen blueberries on hand? Use them here instead of the fresh berries – you can either thaw the remaining blueberries to sprinkle over the pav, or just top with peaches to finish.

Plan ahead: You can make the roasted peaches and blueberry syrup up to 3 days ahead. Store in separate airtight containers in the fridge until ready to use.

Blueberry and roasted peach pavlova

Blueberry and roasted peach pavlova
  • Serves10
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + cooling & chilling time
Ingredients
  • 6 free-range egg whites
  • 1 1/2 cups (330g) caster sugar
  • 1/2 tsp white vinegar
  • 2 tsp cornflour
  • 1 tsp vanilla bean paste
  • 1 tsp apple cider vinegar
  • 2 tsp cornflour
  • 1 yellow peach, stoned, cut into wedges
  • 1 white peach, stoned, cut into wedges
  • 1 orange, zested, juiced
  • 1 tsp vanilla bean paste, extra
  • 1/3 cup (75g) caster sugar, extra
  • 300g blueberries
  • 1/4 cup (60ml) lemon juice
  • 250g mascarpone
  • 300ml thickened cream
  • Thyme sprigs, to serve
    Description

    This tray-bake pavlova with roasted white and yellow peaches is perfect for Christmas or any special occasion.

    Method
    1. Step 1

      Preheat oven to 100°C. Line a 25cm x 30cm rimmed baking tray with baking paper. Use an electric mixer to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar completely dissolves. Add the vinegar and cornflour and whisk to combine.

    2. Step 2

      Spoon the mixture over the prepared tray and use a palette knife to shape into a rectangle. Bake for 1 hour or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 1 hour to cool completely.

    3. Step 3

      Meanwhile, line a baking tray with baking paper. Arrange combined peach over the tray. Combine the orange zest, orange juice, extra vanilla and 1 tbs extra sugar in a small bowl. Drizzle over the peach. Bake for 1 hour or until just tender. Set aside to cool completely.

    4. Step 4

      Combine half the blueberries with the lemon juice and remaining extra sugar in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring, for 3-4 mins or until the blueberries break down and release their juices and the syrup thickens slightly. Transfer to a heatproof bowl. Place in the fridge to chill.

    5. Step 5

      Use a clean electric mixer to whisk mascarpone and cream in a medium bowl until soft peaks form. Place the pavlova on a serving platter. Add the blueberry mixture to the mascarpone mixture and gently fold to marble. Spoon over the pavlova and top with the roasted peach and remaining blueberries. Drizzle with any roasting juices and top with thyme sprigs. Serve immediately.