Peach melba pavlova with blueberry sauce

Peach melba pavlova with blueberry sauce

10 mins Prep · 10 mins Cook

Using a ready-made, chewy yet soft meringue base topped with fluffy whipped cream, sliced peaches and blueberry sauce is an easy way to make an effortless yet showstopping dessert

Created by Spinneys
Prep time 10 minutes
Cook time 10 minutes
Serves 4
Cuisine European
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 991
Fat 59.9g
Saturates 13.6g
Protein 10.5g
Carbs 105.2g
Sugars 93.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the blueberry sauce, zest and juice the lemon. Place 200g blueberries, sugar and lemon zest in a small saucepan over a medium heat. Bring to a simmer and cook gently until reduced and thickened. Remove from the heat. Pour in the lemon juice and stir well. Refrigerate the blueberry sauce until cooled.


To make the whipped cream, place the single cream, créme fraîche, 120g icing sugar and vanilla extract in the bowl of an electric mixer and whip until stiff peaks form. Place it in the refrigerator, if not using immediately.


Pit and slice the peaches.


To assemble the Pavlova, place the meringue on a serving plate and spoon the blueberry sauce into the centre of the meringue then top with the peach slices. Top with the whipped cream, fresh blueberries and edible flowers. Dust with the icing sugar and serve immediately.