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Low-Sugar Pavlova with Peaches & Raspberries

Low-Sugar Pavlova with Peaches & Raspberries

Experience the magic of summer on a plate with our light, crisp, and cloud-like pavlova topped with juicy peaches and tangy raspberries. Inspired by the timeless elegance of ballerina Anna Pavlova, this dessert is a show-stopping centrepiece for every gathering. Our modern twist features less sugar but all the sweetness of sun-ripened fruit and silky whipped cream. Pair it with a refreshing glass of Nomad Iced Chocolate for the ultimate summer indulgence. 🍑🍓✨

Prep Time: 15 mins
Cook Time: 90 mins
Servings: 8-10

YOU WILL NEED:

For the Pavlova Base:

  • 4 large egg whites (room temperature)

  • 3/4 cup (150g) caster sugar (less sugar than traditional recipes)

  • 1 tsp white vinegar

  • 1 tsp vanilla extract

  • 2 tsp cornstarch

For the Toppings:

  • 2 large peaches (sliced thinly)

  • 1 cup fresh raspberries

  • 1 1/2 cups heavy cream (or coconut cream for a dairy-free option)

  • 1 tbsp powdered sugar (optional, for a lightly sweetened cream)

  • 1/2 tsp vanilla extract

Optional Garnishes:

  • Drizzle of passionfruit pulp 

METHOD

  1. Preheat & Prep:
    Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper and draw a 20cm (8-inch) circle as a guide.

  2. Whip the Egg Whites:
    In a large, clean mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. Slowly add the sugar, one tablespoon at a time, beating well after each addition. Continue beating until the mixture is glossy and stiff peaks form (this can take 6-8 minutes).

  3. Add Flavour & Structure:
    Combine vinegar, vanilla extract and cornstarch. Gently fold in the mixture using a spatula. Do this lightly to avoid deflating the egg whites. These ingredients stabilise the meringue and give it that perfect crispy exterior and soft marshmallow centre.

  4. Shape the Pavlova:
    Spoon the mixture onto the prepared baking tray using the circle as a guide. Shape it into a mound, smoothing the sides and leaving a slight hollow in the centre for the toppings. This is where your peaches and raspberries will sit!

  5. Bake & Cool:
    Bake for 1 hour at 150°C (300°F), then reduce the oven to 120°C (250°F) and bake for another 30 min. Turn the oven off, but do not open the door. Let the pavlova cool in the oven completely (at least 2 hours or overnight) to avoid cracks.

  6. Prepare the Whipped Cream:
    In a chilled mixing bowl, beat the heavy cream, powdered sugar (optional), and vanilla extract until soft peaks form. 

  7. Assemble the Pavlova:
    Place the cooled pavlova on a serving platter. Spoon the whipped cream generously on top, spreading it to the edges. Arrange the peach slices and raspberries over the top. Garnish with a drizzle of passionfruit pulp.

  8.  Serve & Enjoy!

Pro Tips for Perfection

  • Egg White Magic: Make sure your bowl and beaters are completely dry and grease-free before whipping egg whites.

  • Perfect Texture: Do not open the oven while the pavlova cools. Sudden changes in temperature can cause it to crack.

  • Fruits: Use seasonal fruits like berries, stone fruits, or tropical fruits like mango for a summer vibe. Peaches and raspberries balance sweetness and tartness perfectly!
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