Peach Pavlova with Whipped Cream

By: TLP Editors
Peach Pavlova with Whipped Cream Feature

Jessica and Stephen Rose, owners of The Peach Truck in Nashville, Tennessee, take their peaches seriously. In 2012, they partnered with Stephen’s hometown farm and loaded up a 64′ Jeep Gladiator with hand-picked, just-off-the-tree peaches. This fresh peach pavlova with whipped cream is a recipe from their cookbook and a testament to letting those ripe peaches shine. Fluffy meringue, peaches coated in brandy, and a touch of lemon or herb make this an unforgettable summertime treat.

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Serves 8

    For the Meringue:
  • 3 tablespoons cornstarch
  • 2 cups superfine sugar
  • 8 large egg whites, at room temperature
  • 8 teaspoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • For the Peaches:
  • 3 tablespoons unsalted butter
  • 4 peaches, pitted and each cut into 16 wedges (about 6 cups)
  • 1 cinnamon stick
  • 2 tablespoons fresh lemon juice
  • ½ cup superfine sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract
  • ½ cup brandy
  • To Assemble:
  • 1½ cups heavy cream
  • ¼ cup superfine sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons torn fresh lemon balm or mint leaves
  1. Make the meringue: Preheat oven to 250 Line a large baking sheet with parchment paper.
  2. Whisk together corn starch and sugar in a medium bowl.
  3. Beat together egg whites, lemon juice, vanilla, and salt with a handheld mixer on medium speed until foamy. Increase speed to medium-high and gradually add cornstarch mixture, 1 tablespoon at a time. Beat until stiff, glossy peaks form, about 8 minutes.
  4. Spoon meringue onto prepared baking sheet and spread it into a roughly 12 x 9-inch rectangle. Bake for 2 hours 15 minutes, or until set and firm. The meringue should lift easily from the parchment when it is ready. Turn the oven off, and let pavlova sit in oven until cooled completely, at least 3 hours or up to overnight.
  5. Make the peaches: Melt butter in a Dutch oven or large deep skillet over medium-high heat. Add peaches, cinnamon stick, lemon juice, sugar, salt, and vanilla. Remove from heat and carefully add brandy. Carefully return pan to heat. Cook, stirring frequently, for 5 to 7 minutes until the peaches are tender and mixture is syrupy. Remove from heat.
  6. To assemble the peach pavlova: Beat cream, sugar, and vanilla with a handheld mixer on high speed until soft peaks form. Spread whipped cream over meringue. Remove and discard cinnamon stick from peaches. Top peach pavlova with peaches and any juices from the pan, and garnish with lemon balm. Serve immediately.
  • Adapted from
    The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose
  • Contributing City

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