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Peach Vanilla Bean Cream Pavlova Pillows

  • Yield: 6 1x

Ingredients

Scale
  • For the Pavlova Pillows:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla bean paste
  • For the Vanilla Bean Cream:
  • 1 cup heavy cream
  • 1/3 cup mascarpone cheese
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Peach Topping:
  • 2 ripe peaches, thinly sliced
  • 1 tbsp honey
  • 1 tsp lemon juice
  • For Garnish:
  • Powdered sugar dusting
  • White chocolate curls
  • Tiny mint leaves

Instructions

  1. 1. Preheat oven to 250°F (120°C). Line a baking tray with parchment paper.
  2. 2. Beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks form.
  3. 3. Fold in cornstarch, vinegar, and vanilla bean paste.
  4. 4. Spoon pillow-shaped pavlovas onto the tray with soft rounded edges and shallow centers.
  5. 5. Bake for 55–60 minutes until crisp outside and marshmallow-soft inside. Let cool completely in the oven.
  6. 6. Beat heavy cream, mascarpone cheese, powdered sugar, and vanilla bean paste until fluffy.
  7. 7. Toss peach slices with honey and lemon juice.
  8. 8. Spoon vanilla bean cream generously onto the pavlova pillows.
  9. 9. Top with fresh peach slices.
  10. 10. Finish with powdered sugar dusting, white chocolate curls, and tiny mint leaves before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 34g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g