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Peach and Mascarpone Smashed Pavlova

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This quick and easy Peach & Marscapone Smashed Pavlova Recipe is ready in less than 30 minutes, and is loaded with fruit.

  • Serves12
  • Prep time25 minutes, + 30 mins standing time

Ingredients

  • 4 white or yellow peaches, firm but ripe, pitted, each cut into 8 wedges
  • 1 cup (220g) caster sugar, divided
  • 1 lemon, rind finely grated, juiced
  • 250g raspberries
  • 250g mascarpone
  • 1½ cups (375ml) thickened cream
  • Smashed Pavlova (recipe left)
  • 3 sprigs thyme, leaves picked
  • 1 lemon, extra, zested

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

Method

  1. Step 1

    In a large bowl, gently toss peaches with ¼ cup (55g) sugar, lemon rind and lemon juice. Stand, tossing occasionally, for 30 mins or until juices form.
  2. Step 2

    Meanwhile, in a blender, puree the raspberries with remaining ¾ cup (165g) sugar until smooth. Push the puree through a fine sieve into a bowl, discarding seeds. Chill raspberry sauce.
  3. Step 3

    In a medium bowl, use a hand-held electric mixer to beat the mascarpone and cream until stiff peaks form.
  4. Step 4

    Arrange pavlova pieces on a platter. Spoon over the mascarpone mixture, raspberry sauce and peach mixture. Top with thyme leaves and lemon zest.

    Peach and Mascarpone Smashed Pavlova

    Peach and Mascarpone Smashed Pavlova
    • Serves12
    • Prep time25 minutes, + 30 mins standing time
    Ingredients
    • 4 white or yellow peaches, firm but ripe, pitted, each cut into 8 wedges
    • 1 cup (220g) caster sugar, divided
    • 1 lemon, rind finely grated, juiced
    • 250g raspberries
    • 250g mascarpone
    • 1½ cups (375ml) thickened cream
    • Smashed Pavlova (recipe left)
    • 3 sprigs thyme, leaves picked
    • 1 lemon, extra, zested
      Description

      This quick and easy Peach & Marscapone Smashed Pavlova Recipe is ready in less than 30 minutes, and is loaded with fruit.

      Method
      1. Step 1

        In a large bowl, gently toss peaches with ¼ cup (55g) sugar, lemon rind and lemon juice. Stand, tossing occasionally, for 30 mins or until juices form.
      2. Step 2

        Meanwhile, in a blender, puree the raspberries with remaining ¾ cup (165g) sugar until smooth. Push the puree through a fine sieve into a bowl, discarding seeds. Chill raspberry sauce.
      3. Step 3

        In a medium bowl, use a hand-held electric mixer to beat the mascarpone and cream until stiff peaks form.
      4. Step 4

        Arrange pavlova pieces on a platter. Spoon over the mascarpone mixture, raspberry sauce and peach mixture. Top with thyme leaves and lemon zest.