Peach & Passionfruit Caramel Pavlova with Coconut Cream

Peach & Passionfruit Caramel Pavlova with Coconut Cream
This recipe sings of summer. The whole family will love the crunchy, yet marshmallowy meringue topped with lashings of coconut cream and fresh seasonal fruit.

Serves 8-10


1 batch basic meringue

1 cup single cream

1 cup thick unsweetened coconut yoghurt

2 firm yellow peaches, thinly sliced on a mandolin

2 firm white peaches, thinly sliced on a mandolin

passionfruit caramel

⅓ cup caster sugar

½ cup passionfruit pulp (approximately 8 passionfruit)

1 tsp vanilla extract

  1. Preheat oven to 170°C (150°C fan forced). Draw a 22cm circle on a sheet of non-stick baking paper. Invert and place on a lightly greased baking tray. Spoon the meringue onto a baking paper and spread into a round using the circle as a guide.
  2. Place in the oven, reduce the temperature to 140°C (120°C fan forced) and bake for 1 hour 30 minutes. Turn the oven off and allow the meringue to cool, with the door closed, for 1 hour.
  3. For the passionfruit caramel, combine sugar and 1 tbsp water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and cook, without stirring for 6 minutes, or until deep golden. Take off the heat, carefully add the passionfruit and vanilla, and swirl to combine. Return to the heat and cook for 1-2 minutes, or until deep golden in colour. Set aside at room temperature to cool.
  4. Place the cream and yoghurt in bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. To serve, spoon the cream onto the meringue. Top with peaches and drizzle with passionfruit caramel to serve.


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