
Peach and mint pavlova
https://www.coop.co.uk/recipes/peach-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
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 35g
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Ingredients
- 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
Method
- In a large, clean bowl, whisk the egg whites until they form stiff peaks
- Add the sugar 1 tbsp at a time, whisking between each addition, until you have thick, shiny peaks
- Whisk in the cornflour and vinegar
- Preheat the oven to 160°C/fan 140°C/gas 3
- 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
- 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
- Put in the oven, then reduce the heat immediately to 140°C/fan 120°C/gas 1
- 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
- Preheat the oven to 180°C/fan 160°C/gas 4
- Scatter the peaches in a roasting tin and drizzle over the honey
- Roughly chop half the mint and sprinkle over
- Roast for 20 mins, stirring halfway, until the peaches are golden and tender
- Whip the cream until soft peaks form, and then fold in the yogurt
- 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