Dessert

Upside-down peach and raspberry pavlova

Name: Upside-down peach and raspberry pavlova recipe
Yield: 6
Ingredients: 3 large yellow peaches, halved, stones removed, cut into wedges; 125g raspberries; 20.00 ml lemon juice; 20.00 ml caster sugar; Freeze-dried raspberry powder, to sprinkle (optional, substitute extra fresh raspberries); Creme fraiche, to serve (optional); 3 egg whites; 165g caster sugar; 1 tsp cornflour; 1 tsp white vinegar

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by Lucy Nunes

Delicious Team

Feb 14, 2024

This upside-down method removes the stress of worrying if your pav will hold up or crash, but still ticks all the boxes for taste, texture and aesthetics.

3 large yellow peaches, halved, stones removed, cut into wedges
125g raspberries
1 tbs lemon juice
1 tbs caster sugar
Freeze-dried raspberry powder, to sprinkle (optional, substitute extra fresh raspberries)
Creme fraiche, to serve (optional)

Meringue

3 egg whites
3/4 cup (165g) caster sugar
1 tsp cornflour
1 tsp white vinegar

Method

1.

Preheat oven to 160°C/140°C fan-forced. Place fruit, juice and sugar in a 35cm ovenproof oval dish. Toss to combine.
2.

For the meringue, place the egg whites in a stand mixer fitted with the whisk attachment and whisk until frothy. With the motor running, add sugar, 1 tbs at a time, whisking until sugar is dissolved (check by rubbing the mixture between your fingers; it should be totally smooth).
3.

Add cornflour and vinegar and whisk until combined. Spread on top of the fruit, leaving a 3-4cm border around the edges. Place in oven and reduce temperature to 130°C/110°C fan-forced. Bake for 1 hour.
4.

Remove from oven. If serving warm, stand for 10 minutes. Or set aside to cool to serve at room temperature. Sprinkle with raspberry powder or extra raspberries. Serve with a dollop of creme fraiche, if desired.