Prepare to be transported to a world of pure culinary bliss with this show-stopping Peach Pavlova with Bourbon Whipped Cream. This Australian-inspired dessert is not just a recipe—it's an experience that combines the delicate crunch of meringue, the smooth richness of bourbon-infused cream, and the sweet, juicy burst of fresh peaches. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this pavlova promises to be a game-changer that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 8 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 2 tablespoons bourbon
- 4 ripe peaches, sliced
- Fresh mint for garnish
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9-inch circle as a guide for shaping the meringue.
- In a clean, dry stand mixer bowl, begin whipping egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, increasing the mixer speed to high.
- Continue whipping until the meringue becomes glossy, thick, and forms stiff peaks. The mixture should be smooth and no sugar granules should be felt when rubbed between your fingers.
- Gently fold in vanilla extract and white vinegar using a spatula, being careful not to deflate the meringue. The vinegar helps stabilize the egg whites.
- Spread the meringue onto the prepared parchment paper, using the drawn circle as a guide. Create a slight depression in the center to hold the cream and peaches later.
- Bake the meringue in the preheated oven for 1 hour, then turn off the oven and leave the meringue inside with the door closed for an additional 30 minutes to cool slowly.
- While the meringue is cooling, prepare the bourbon whipped cream. In a chilled mixing bowl, whip heavy cream until soft peaks form. Slowly add bourbon and continue whipping until firm peaks develop.
- Wash and slice the ripe peaches just before serving to prevent browning. If desired, lightly grill or caramelize the peach slices for added depth of flavor.
- Once the meringue has completely cooled, carefully transfer it to a serving plate. Spread the bourbon whipped cream over the top, leaving a slight border around the edges.
- Artfully arrange the fresh peach slices over the whipped cream. Garnish with fresh mint leaves for a pop of color and additional flavor.
- Serve immediately, as the meringue will begin to soften if left to sit for too long. Cut into wedges and enjoy the delicate balance of crisp meringue, creamy bourbon whipped cream, and fresh peaches.
Tips
- Egg White Wisdom: Ensure your mixing bowl is completely clean and dry. Even a tiny bit of fat can prevent egg whites from whipping properly.
- Sugar Technique: Add sugar gradually and slowly to create a stable, glossy meringue. Rushing this process can lead to a grainy texture.
- Moisture Management: The key to a perfect pavlova is a crisp exterior and marshmallow-like interior. Keep your oven door closed during cooling to prevent cracking.
- Bourbon Boost: Chill your cream and mixing bowl before whipping for the most stable bourbon whipped cream.
- Peach Preparation: Slice peaches just before serving to prevent browning, and consider a quick caramelization for extra flavor depth.
- Timing is Critical: Serve immediately after assembling to maintain the meringue's crisp texture and prevent sogginess.
- Storage Secret: If you must prepare in advance, keep the meringue base, whipped cream, and peaches separate, assembling just before serving.
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
