I don’t think I can express how much my family loves Pavlova. Most things I make are a hit with one or two of my kids, and the other not so much. But not with this show stopping dessert.

From the picture, you can probably see that mine didn’t come out perfectly. That’s the other beauty of this. When it looks a little messy, it’s still perfect.

It is so simple to make. All you need is a few egg whites and a couple things you probably already have in the cupboard. For the topping you just whip up a billowy cloud of whipped cream and pile on some seasonal fruit.

I used to think the base of Pavlova was a huge meringue cookie. However, it’s actually a little different. The egg white mixture has an addition of vinegar and corn starch which causes a chemical reaction that results in a crispy outside and a soft marshmallowy center. When you pair it with the whipped cream, it’s absolutely divine.

I followed Donna Hay, my favorite food writer, as a guide for this recipe.

Peach Melba Pavlova

4 egg whites
1 cup sugar
1 tablespoon cornstarch
1 teaspoon white wine, or rice vinegar
whipped cream (recipe follows)
3 peaches, peeled and sliced
raspberry coulis (recipe follows)

1. Preheat oven to 300 and line a baking sheet with parchment paper. Set aside. In an electric mixer fitted with the whisk attachment, whisk egg whites until soft peaks form. Add in sugar, about a tablespoon at a time, and whisk on high until satiny, stiff peaks form. Sprinkle cornstarch on top, add in vinegar, and fold in until just incorporated.

2. Pile mixture onto parchment paper. Lower the oven temperature to 250 degrees. Bake for 1 hour. Turn the heat off and allow the pavlova to cool as the oven cools.

3. When cool, transfer to a serving plate and top with whipped cream, peaches, and raspberry coulis.

Whipped Cream

1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon confectioner’s sugar

Whisk all ingredients (by hand or with an electric mixer–I recommend the latter) together until soft peaks form.

Raspberry Coulis

1/2 14 ounce bag frozen raspberries, defrosted
3 tablespoons confectioner’s sugar

Press raspberries through a fine mesh sieve to extract all the juices and pulp. Discard seeds. Stir sugar in to the juices and pulp.

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