Minty Peach Pavlova with Whipped Cream
I am in love with pavlovas. I used to think I didn’t like them since I’d had meringue bakes before. They were always crunchy and just not my favorite texture (plus trés sweet). Then I had a proper pavlova in pastry school and… fell in love really. Add in some layers of fresh fruit and cream, like this peach pavlova with whipped cream, and it’s a match made in fresh, summery heaven.
A properly baked pavlova has a crunchy exterior but a fluffy, pillowy inside. Basically, it’s a sexy marshmallow with a slight shell. You can pipe it into individual baskets, form into a wreath (like this heart-shaped pavlova perfect for Valentine’s Day), or just (carefully) dump it onto your baking sheet. Fill it however you like, too!
Pavlovas are often topped with fruits and whipped cream, as the meringue itself is quite sweet. The tartness and texture from the fruits help to counteract that sweetness for a gorgeous flavor balance.
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MINT & PEACH PAVLOVA
This pavlova is made using French meringue, split into two mounds on a baking tray, and gently flattened into thick discs. Once it’s baked and cooled, we’re stacking her with all the deliciously fresh flavors. Start with a base of one of your meringue discs. Then, layer fresh whipped cream, peaches, and a few mint leaves. Repeat with the next disc, stacking it on top, until you have a drop-dead gorgeous (and scrumptious) minty peach pavlova with whipped cream.
What is French meringue? There are three types of meringue: French, Swiss, and Italian. Each has a slightly different way of cooking the egg whites, resulting in different uses and final textures. French meringue is made using egg whites, cornstarch, vinegar, granulated sugar, and powdered sugar. It is the most delicate of the three meringues. In order for it to become “stable,” it needs to be baked, and quickly (as it will start to separate if you leave it for too long). Regardless, it’s very easy to whip up and delightful to eat!
INGREDIENTS
- Egg whites: The base of your meringue providing structure for your pavlova
- Cornstarch: Prevents your pavlova from losing excess moisture while helping to create that marshmallow-like center
- White Wine Vinegar: Stabilizes the egg whites to form the proper shell and center
- Granulated Sugar: Dissolves into the egg whites to create a structure
- Powdered Sugar: Helps lighten your meringue while sweetening it and your whipped cream
- Heavy Cream: Key ingredient for whipped cream
- Peaches: Fresh and in season for the best flavor
- Mint: Fresh, not dried, for just the right hint of mint
Why do you cool the baked pavlova in the oven? Once baked, you want your pavlova to cool gradually to prevent any excess cracking. Your pavlova will still have some cracks, but by leaving it in the oven, with the door slightly cracked, it will be able to set more slowly.
HOW TO MAKE A MINTY PEACH PAVLOVA WITH WHIPPED CREAM
Preheat your oven to 212°F on the convection setting and line a baking sheet with parchment paper.
Start by making your French meringue by adding your egg whites to a large, clean bowl. You want space for your egg whites to grow as you whip them. On low speed, beat your egg whites until there is no loose liquid at the bottom of the bowl. It should just be frothy. To check, just pick up your bowl and slowly move it around, from side to side.
Next, add in your vinegar and cornstarch, beating until the mixture has stiffened, but still shifts around in the bowl. This stage is called medium-soft peaks. Gradually add in your granulated sugar, a few spoonfuls at a time. Mix in between, until all the sugar is incorporated and you have glossy, stiff peaks. You should be able to flip your bowl upside down without anything falling out of the bowl.
Lastly, sift in your powdered sugar and use a metal spoon to gently fold the sugar into the whipped egg whites. You don’t want to let out any excess air, so be careful as you mix it in.
Divide your meringue into two equal mounds on your baking tray. With a spatula, gently flatten each into a thick disc, about 2 inches thick. Working around the rim of each disc, use your spatula to pull the edge of the meringue mixture lightly up, from bottom to top, to form a slight barrier (almost like a crown).
Place your baking sheet in the oven and bake for 45-65 minutes. Your meringues are done when you gently squeeze the sides and they are firm. You should be able to peel them from the parchment paper at this stage. If there is no resistance, they are baked. Be very gentle as you do this! Turn your oven off, leave the door cracked, and allow them to cool inside for an hour.
Prep your whipped cream while your meringue cools. To a large bowl, add your heavy cream and sift in your powdered sugar. With a mixer or a whisk, beat until your cream has thickened to medium soft peaks. You don’t need it to be extra stiff for this, but you don’t want it too runny. Cover and place in the fridge until you’re ready to assemble.
Slice your peaches into 1/8″ thick slices and set aside. Remove the mint leaves from the stems.
Once everything is ready and cooled, you’re ready to assemble your peach pavlova with whipped cream. Place one of your baked meringue discs onto a plate. Add half of your whipped cream on top, spreading evenly, leaving a little lip from the edge. Top with a spiral of fresh peaches and a few sprigs of mint leaves. Carefully stack your other meringue disc on top and repeat the whipped cream, peaches, and mint layers. Slice and enjoy!
3 reasons you’ll love this pavlova
TIPS & VARIATIONS
- If peaches aren’t in season yet or your prefer another fruit, easily swap it in. Blackberries, blueberries, strawberrries, rasperries, mango, oh my!
- Level up the mint flavor by adding a little peppermint extract to your whipped cream. Start small, 1/8 tsp, and go up from there. Remember that the fresh mint is added later so don’t go too heavy here. Also, a little goes a long way with peppermint extract!
- For a visual breakdown of the stages of French meringue as you beat it, check out this video.
- I love the look of the spiral of peaches in each layer, but you can place them however you like. Be careful to only do a single layer of peaches for each tier, so you don’t risk adding too much weight to your pavlova. This could cause it to collapse.
HOW TO STORE YOUR PAVLOVA
As mentioned above, French meringue can’t be made in advance as it will start to separate. So, once you make it, you have to bake it.
Your pavlova should be stored in a container in the fridge. It’s best within the first 24 hours, but will keep for up to two days.
MORE SUMMER RECIPES
One of my favorite cakes that tastes like summer is this Lime Olive Oil Cake, complete with fresh whipped cream and an easy homemade lime curd. Looking for more mint? Try these Easy No-Bake Mint Chocolate Bars with layers of Oreo, mint cream, and a chocolate topping. For something to sip on that also makes your kitchen smell amaze, try this Spring & Summer Simmer Pot (aka homemade fruit punch)
Equipment
- Mixing Bowls
- Mixer
- Measuring Cups
- Measuring Spoons
- Spatulas
- Spoon
- Baking Sheet
- Parchment Paper
- Fine Mesh Sieve
Ingredients
- 100 g egg whites approx. 3 eggs, room temperature
- ½ tsp cornstarch
- 1 tsp white wine vinegar
- 100 g granulated sugar approx. ½ cup
- 100 g powdered sugar sifted, a little over ¾ cup
- ¾ cup heavy cream
- 2 ¾ tbsp powdered sugar sifted
- 2 fresh peaches
- 1 tbsp fresh mint leaves
Instructions
- Preheat oven to 212F CONVECTION and line a baking tray with parchment paper
- Add your egg whites to a clean bowl with space for growth
- With your mixer on low speed, beat your egg whites until nice and frothy, with no loose liquid at the bottom.
- Add in your vinegar and cornstarch and beat until medium-soft peaks form (aka the mixture has stiffened but not completely and it still moves around in the bowl).
- A few spoonfuls at a time, add your granulated sugar, beat, and repeat until all the sugar is added. You should have glossy, stiff peaks at this point. If you want to test your work, you can flip the bowl upside down and nothing should fall out.
- Sift in your powdered sugar and using a metal spoon, gently fold in the sugar until just combined. Be very careful at this stage to not knock out any excess air from the meringue.
- On your baked tray, split the pavlova mixture into two even dollops (as possible). Gently flatten with a spatula to about 2” thick and then using the spatula, go around the rim of each disc and pull the edge of the meringue mixture lightly up (from bottom to top), to make a rim around each circle.
- Bake for 45-65 minutes
- To check for doneness, gently squeeze the sides of one of your baskets. If firm, gently try to lift/peel from the parchment paper. When there is no resistance, they are ready
- Turn your oven off but leave the baked meringues in the oven with the door slightly cracked. Allow them to cool completely in the oven for an hour.
- While your meringue is cooling, make your whipped cream. Add your heavy cream to a bowl and sift your powdered sugar over it. Whisk together until the mixture has thickened to whipped cream, if done by hand this will take a few minutes. Be careful not to overwhip and curdle your cream. Cover and place in the fridge to chill.
- As your whipped cream chills, thinly slice your peaches. Cut each peach in half, from stem to base, remove from the pit, and cut each half into ⅛” thick slices.
- Once everything is cooled, gently remove one of your pavlova discs and place it onto a plate. Dollop half of your whipped cream onto the top of your pavlova. Make a spiral of peaches on top of your whipped cream, placing the tip of one peach (with the skin facing counterclockwise) at the center of the pavlova, and carefully overlap half of your peaches (as fit) in a clockwise pattern until you’re back to the first peach. Don’t put more than one layer of peaches on each layer or risk your pavlova collapsing from the weight.
- Repeat this process after carefully stacking the second pavlova disc on top of your peach layer.
- Sprinkle mint leaves across the top peach layer
- Enjoy!
