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Peach and mint pavlova

Peach and mint pavlova


Celebrate the best of the season's peaches with this impressive but easy dessert: a crisp-but-chewy pavlova served with a honeyed peach and mint topping

  • Feeds 8 Feeds 8
  • Ready in 3 hours 30 minutes

Each serving contains

  • Energy
    1005kj 239kcal
  • Fat
    Med 13%
  • Saturates
    Med 28%
  • Sugar
    High 38%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 35g

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  • 4 large Co-op free range egg whites
  • 175g Fairtrade caster sugar
  • 1 tsp cornflour
  • 1 tbsp Co-op white wine vinegar
  • 4 large peaches, destoned and cut into wedges
  • 2 tbsp Co-op clear honey
  • Handful mint leaves
  • 150ml Co-op double cream
  • 200ml Co-op 0% fat Greek style natural yogurt


  1. In a large, clean bowl, whisk the egg whites until they form stiff peaks
  2. Add the sugar 1 tbsp at a time, whisking between each addition, until you have thick, shiny peaks
  3. Whisk in the cornflour and vinegar
  4. Preheat the oven to 160°C/fan 140°C/gas 3
  5. Draw a 25cm-diameter circle on a large piece of greaseproof paper, then stick it pencil-side down to a baking tray using small blobs of the meringue mix
  6. Spoon the meringue onto the paper, then use the back of a large spoon to spread it out and create a small dip in the centre 
  7. Put in the oven, then reduce the heat immediately to 140°C/fan 120°C/gas 1
  8. Bake for 2 hours 30 minutes, then turn off the oven, open the door and leave for at least 4 hours, or overnight if possible
  9. Preheat the oven to 180°C/fan 160°C/gas 4
  10. Scatter the peaches in a roasting tin and drizzle over the honey
  11. Roughly chop half the mint and sprinkle over
  12. Roast for 20 mins, stirring halfway, until the peaches are golden and tender
  13. Whip the cream until soft peaks form, and then fold in the yogurt
  14. Spoon onto the meringue, then top with the peaches and remaining mint leaves to serve

TIP: Add leftover egg yolks to pasta sauces or soups for richness