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Peach Melba Pavlova with Caramel Sauce

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 -10
Calories
Author Creative Culinary

Ingredients

For the Meringues:

  • 4 egg whites at room temperature
  • pinch of salt
  • ¼ tsp cream of tartar
  • 1 cup sugar

For the Bourbon Caramel Sauce:

  • 1 cup brown sugar
  • ½ stick Butter 4 Tbsps
  • ½ cup Half-and-half
  • 1 Tbsp Vanilla
  • Pinch Of Sea Salt
  • 2 Tbsp Bourbon

For the Whipping Cream:

  • 3 cups whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp vanilla

To Assemble the Pavlova:

  • 3 large peaches sliced (I leave the skins on; prettier that way)
  • 4 Tbsp brown sugar
  • 1 Tbsp lemon juice

Instructions

To Make the Meringues:

  • Beat egg whites until frothy. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.
  • Line cookie sheets with parchment paper and trace 3 circles with cake pan, each 8 or 9 inches in diameter.
  • Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Remove from the oven and carefully peel the paper from the bottom.
  • Place on cake racks to dry. The meringues may be made the night before.

To Make the Bourbon Caramel Sauce:

  • Mix all ingredients in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes until sauce thickens; remove from heat and allow to cool.

To Make the Whipped Cream

  • Chill bowl and beaters. Put whipping cream into bowl and beat until thick; add the sugar and vanilla and continue beating until thick and soft peaks form.

To Make the Pavlova:

  • Slice the peaches and combine them with the brown sugar and lemon juice. Allow to sit; stirring occasionally.
  • Smear a bit of the caramel sauce on a serving plate to hold the bottom meringue layer in place. Place meringue layer on top of sauce.
  • Drizzle meringue with some caramel sauce. Spread 1/3 of whipped cream over caramel.
  • Arrange a third of both peaches and raspberries on top of the whipped cream.
  • Repeat two more times. Meringue, caramel, whipped cream and fruit.
  • Once all three layers are complete drizzle more caramel over entire pavlova. Refrigerate until ready to serve. Best if eaten the same day it's made.