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Blueberry peach pavlova

This is an easy summer dessert with a meringue made in the morning, then dried out in the oven that doesn't get turned on for the rest of the day so it’s being prepared while you lounge out all day long. 



  • 4 egg whites, room temperature
  • 250 g superfine sugar
  • 1 teaspoon cider vinegar
  • 2 teaspoons cornstarch
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 3 ripe peaches
  • 1 pint fresh blueberries
  • 1/4 cup granulated sugar, divided
  • 1/2 teaspoon ground cardamom
  • Mint leaves, lemon zest, or edible flowers, for garnish


  1. Preheat the oven to 300° F and lightly grease a baking tray. 
  2. Using a pencil, trace around a 25cm plate onto baking paper and then flip it over onto the greased baking tray, so the pencil marks touch the pan. Make sure the paper sticks so it doesn’t flap in the oven.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk until soft, foamy peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornstarch, and vanilla and whisk one last time to incorporate.
  4. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Build the sides up and create an indent in the center to hold the filling.
  5. Bake for one hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold.
  6. Slice peaches and place in a small bowl with one tablespoon of sugar, stirring well to combine. 
  7. Place the blueberries in another small bowl with the cardamom and another tablespoon of sugar and stir well to combine. Set these aside until you’re ready to assemble.
  8. To assemble pavlova: In the stand mixer with the whisk, add heavy cream and whisk on low for one minute. Add the remaining two tablespoons of sugar and the vanilla extract and continue whisking until the cream is whipped and billowy. Fill the cooled meringue with the cream and spread it to fill the inside. Arrange the peaches over the cream evenly, then spoon over the blueberry mixture. Garnish with mint leaves, lemon zest or edible flowers. Enjoy! 


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