Peach pavlova

8 Servings


1 HR


0-15 mins


45 MIN



Egg whites

1 1/4 cups


1 tsp

Vanilla extract

1 tsp

White vinegar

1 tsp

Cornflour (gluten free, optional)

1/4 cup

Boiling water

1 cup

Cream, whipped

410 g

Can Wattie's peaches sliced in clear fruit juice, drained


Handful of strawberries, halved


Handful of fresh blueberries


Passionfruit pulp


Step 1

Preheat the oven to 180°C (conventional bake). Line an oven tray with baking paper and draw a 20cm circle on the baking paper to use as a guide.

Step 2

Put the egg whites, sugar, vanilla extract, white vinegar and cornflour in a large bowl and beat on low speed for 2 minutes. Increase the speed to maximum and add the boiling water slowly while beating for about 10 minutes or until the mixture is stiff and glossy.

Step 3

Spoon the pavlova mixture inside the circle and gently smooth the top.

Step 4

Place in the oven and immediately reduce the temperature to 120°C. Cook for 60 minutes. After 60 minutes turn the oven off and leave the pavlova in the oven with the door ajar until the pavlova has cooled.

Step 5

Transfer to a serving dish and decorate with whipped cream, Wattie's Peach Slices, strawberries, blueberries and passionfruit pulp.