Peach Melba Pavlova | Nigella's Recipes | Nigella Lawson
Crisp-edged meringue with marshmallow centre, spread with whipped cream, covered with peach wedges and drizzled with a sauce of pureed raspberries and custard.
Keywords
- Birthdays
- Partytime
- Summer
- Comfort
- Fun
- Indulgent
- Sociable
- Sweet
- Nut Free
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Cooking tools:
- Hand mixer
- Offset spatula
- Cake pan
- Measuring cup
- Saucepan
- Wooden spoon
- Whisk
- Spatula
- Oven
- Stove
- Microwave
- Refrigerator
- Baking sheet
- Parchment paper
- Plate
- Airtight container
- Plastic wrap
Ingredients
- 4 large egg whites (reserve the yolks for the custard)
- 1 pinch of fine sea salt
- 250 grams caster sugar
- 2 teaspoons cornflour
- 1 teaspoon white wine vinegar
- 4 egg yolks (reserved from the pavlova base)
- 30 grams caster sugar
- 1 teaspoon cornflour
- pinch of fine sea salt
- 250 millilitres double cream
- 150 millilitres full fat milk
- 2 teaspoons vanilla extract
- 300 grams raspberries
- 2 tablespoons icing sugar
- 1 teaspoon lemon juice
- 350 millilitres double cream
- 3 - 4 ripe yellow-fleshed peaches (stoned and cut into long slices)
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