Pavlova with Peach Custard

Vicki Butts (lazyme)


A simple version of pavlova.


★★★★★ 1 vote

15 Min
1 Hr 30 Min


  • 6
    egg whites
  • 1 1/2 c
    castor sugar (granulated sugar)

  • 1/2 c
    castor sugar (granulated sugar)
  • 1/2 c
    cornflour (cornstarch)
  • 1/4 c
    custard powder
  • 2 1/4 c
    skim milk
  • 3 can(s)
    peaches in natural juice, drained (425g)

How to Make Pavlova with Peach Custard


  1. Mark 28cm circle on baking paper-covered oven tray.
  2. Beat egg whites in large bowl with electric mixer until soft peaks form.
  3. Gradually add sugar, beat until dissolved between each addition.
  4. Spread half the egg white mixture over circle on tray, pipe remaining mixture around edge.
  5. Bake in very slow oven (200F) for about 1 1/2 hours or until dry to touch. Turn oven off; cool pavlova in oven with door ajar.
  6. Fill cold pavlova with custard; decorate with extra peaches, if desired.
  7. Peach Custard:
    Combine sugar, cornflour and custard powder in pan, gradually stir in milk.
  8. Stir over heat until custard boils and thickens, simmer for 1 minute; cool.
  9. Blend or process peaches and custard until smooth.

Printable Recipe Card

About Pavlova with Peach Custard

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Australian

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