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Peach and raspberry slab pavlova

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  • Vegetarian
  • Gluten free
  • Sesame free
  • Soy free
  • Wheat free

The classic pavlova gets a twist. Try our slab pavlova topped with summer fruit and Turkish delight for the ultimate summertime treat.

  • Serves12
  • Cook time2 hour
  • Prep time20 minutes, + Cooling & 1 hour chilling time
Roasted peach and raspberry slab pavlova


  • 6 Coles Australian Free Range Egg whites
  • 1/2 tsp cream of tartar
  • 1 1/2 cups (330g) caster sugar
  • 2 tsp cornflour (maize)
  • 600ml thickened cream
  • 250g crème fraîche
  • 2 tsp rosewater essence
  • 125g raspberries, crushed
  • 190g Turkish delight, coarsely chopped
  • Raspberries, extra, to serve

Roasted peaches

  • 4 white peaches
  • 4 yellow peaches
  • 1 1/2 tbs caster sugar
  • 1/4 cup (60ml) amaretto liqueur or orange juice

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.


  1. Step 1

    To make the roasted peaches, preheat oven to 180°C. Use a small serrated knife to cut the peaches in half. Discard the stones. Place the combined peach, cut-side up, in a large roasting pan. Sprinkle with sugar. Drizzle with liqueur or orange juice. Bake for 30 mins or until tender. Cool. Transfer to a shallow container, reserving the syrup. Cover and place in the fridge for 1 hour to chill.
  2. Step 2

    Reduce oven to 100°C. Line a large baking tray with baking paper.
  3. Step 3

    Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour and whisk until just combined.
  4. Step 4

    Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape the mixture into a 20cm x 30cm rectangle. Bake for 1 1/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.
  5. Step 5

    Use an electric mixer to whisk the cream, crème fraîche and rosewater essence in a medium bowl until soft peaks form. Add the crushed raspberry and gently marble.
  6. Step 6

    Transfer the pavlova to a large serving platter. Top with the cream mixture and roasted peaches. Sprinkle with the Turkish delight and extra raspberries. Drizzle with the reserved syrup and serve immediately.

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