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Peaches & Cream Pavlova with Lemony Mascarpone and pistachio

By: Kelly Cahoon

Looking for the perfect dessert for summer outings? Try this crowd pleasing, sweet and crunchy mini pavlova.

Delicately crunchy pavlova shells are filled with tart and smooth lemon mascarpone filling and a mountain of vanilla bean cream, then topped with marinated fresh peaches and finished with crushed pistachios. This dessert is as beautiful as it is tasty.

Ingredients

Peaches & Cream Pavlova with Lemony Mascarpone and pistachio

  • 10 pre-made pavlova shells
  • Make your own pavolas - ingredients below
  • 1 cup heavy cream
  • 2 tablespoon sugar
  • 2 tablespoons vanilla bean paste, separated
  • 8 ounces mascarpone cheese
  • 4 ripe peaches, sliced thin with skin on
  • 1 teaspoon fresh ginger zest 1 tablespoon lemon juice
  • 2 tablespoons honey
  • Zest of 1/2 lemon
  • 1/4 cup crushed pistachios
  • 6 ounces lemon curd

Pavlovas

  • 4 large egg whites
  • 1 cup white sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract

Peaches & Cream Pavlova with Lemony Mascarpone and pistachio

For the marinated peaches: Combine the peaches, lemon zest and juice, fresh ginger, honey, and 1 tablespoon vanilla bean paste. Refrigerate until ready to use.
Add the heavy cream, 1 tablespoon vanilla bean paste, and sugar to a mixing bowl then whip with an electric mixer until stiff peaks form in the whipped cream. Set aside.
In a separate small bowl, combine the lemon curd and mascarpone until well blended and fluffy.
To assemble the pavlovas, spoon the lemon mascarpone mix into the hollow center of the pavlovas. Then top with a heaping serving of vanilla bean whipped cream, making sure to keep a well in the base (think mashed potatoes getting ready for gravy). Spoon the marinated peaches into the well, and dust with the crushed pistachios.

Pavlovas

Preheat your oven to 300°F. Line a baking sheet with parchment paper. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gradually add in the sugar, one tablespoon at a time, while still beating the mixture. Beat until the sugar has dissolved and the meringue is thick and glossy.
Add in the vinegar, cornstarch, and vanilla extract. Beat again for a few seconds until everything is evenly mixed. Spoon the mixture onto the prepared baking sheet, making small circles (about 2-3 inches each) with a hollow center.
Bake for about 1 hour or until just firm and crisp on the outside. Turn off the oven, but leave them in for another 30 minutes to cool completely before removing them from the oven. Store in an airtight container.