Mascarpone and peach pavlova
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Serves:     people
Notes from Anna

The perfect summer pudding, this can be made a day in advance and assembled just before serving. It can be filled with any seasonal fruit. Try giving it an exotic touch by using mango and passion fruit macerated in lime juice.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Grease a baking sheet and cover with baking parchment.
  3. Separate the eggs. Whisk the whites with an electric hand mixer until they form firm, shiny peaks. Add the caster sugar, 1 tablespoon at the time, and whisk well between each addition.
  4. Carry on whisking for another few minutes after you have incorporated the last tablespoon of sugar. You should have a thick and glossy meringue.
  5. Add the cornflour and vinegar and combine well.
  6. Spoon the meringue into a mound in the centre of the baking sheet. Using the back of a spoon, flatten the meringue into a large disc. Make sure the edges are slightly higher to create a hollow for the filling.
  7. Turn the oven temperature down to 120˚C/100˚C fan/Gas ½ and bake for about 1½ hours. The top of the meringue should look dry but not coloured.
  8. When the meringue is done, turn the oven off and leave the pavlova inside to cool completely. When cold, peel off the parchment and place on a serving dish.
  9. Meanwhile, halve and stone the peaches, then cut into wedges. Zest and juice the lemon. Wash the raspberries under running water. Place the fruit in a bowl and drizzle with the lemon juice and zest. Wash a few mint leaves and tear them over the fruit. Refrigerate until ready to assemble the pavlova.
  10. Whip the cream with the icing sugar until it forms soft peaks. In another bowl, stir the mascarpone to loosen. Fold the mascarpone gently into the whipped cream. Cover and refrigerate.
  11. To assemble the pavlova fill the meringue with the mascarpone cream, pile the raspberry and peaches on top and drizzle with the fruit juice. Decorate with the remaining mint leaves and serve.

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