Peach, Raspberry & Almond Pavlova Traybake

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
8-10 8-10
Peach, Raspberry & Almond Pavlova Traybake
The ideal sharing dessert, this stunning pavlova is perfect for parties or when feeding a crowd. Make the meringue and coulis in advance and all you have to do is whip the cream and assemble - a truly simple showstopper!
Main INGREDIENTS
  • Eggs
Ingredients
Method

Ingredients

FOR THE PAVLOVA
  • 4 large egg whites
  • 200g caster sugar
  • 75g ground almonds
  • 1 tsp vanilla essence
FOR THE CREAM
  • 220ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla essence
  • 150g mascarpone
FOR THE PEACH COULIS
  • 200g tinned peaches in syrup
TO SERVE
  • 2-3 fresh peaches, cut into slices
  • 200g raspberries
  • 40g toasted almond flakes
  • Mint leaves

  • Method

  • 1
    Preheat the oven to 140°C / 120°C Fan / Gas Mark 1
  • 2
    Line the tray with a piece of greaseproof paper.
  • 3
    Place the egg whites into a scrupulously clean bowl and whisk to firm peaks using a balloon whisk. Whilst still whisking, add the caster sugar, a spoonful at a time, ensuring all the sugar is incorporated before adding the next. Whisk until glossy and stiff peaks have formed.
  • 4
    Sieve in the ground almonds and add the vanilla essence. Gently fold into the meringue mixture before pouring into the prepared tray. Using a palette knife, smooth the meringue into a rectangular shape, making a well in the centre of the meringue in which the cream will sit.
  • 5
    Bake in the oven for 1hr 30 minutes. Once baked, turn off the oven and leave the door slightly ajar until completely cool - this can take 1-2 hours.
  • 6
    In the meantime, prepare the cream. Whisk the cream, icing sugar and vanilla essence together, until it forms soft peaks, before adding the mascarpone. Continue to whisk until smooth. Refrigerate until ready to serve.
  • 7
    To make the coulis, simply place the tinned peaches in a blender and blitz until smooth. Set aside with the cream.
  • 8
    When the meringue is cool and ready to serve, spoon the cream into the centre of the baked meringue - smooth out evenly with the back of the spoon. Scatter over the sliced peaches and raspberries before drizzling over the peach coulis.
  • 9
    Scatter with toasted almonds and mint leaves before serving.
  • 10
    Cook’s Notes
  • 11
    Allow sufficient cooling time for your meringue before layering with the cream and toppings. The meringue can be made well in advance, therefore making assembly and serving super-speedy