Individual Fruit Pavlova’s with Peach and Raspberry

Firstly I hope everyone had an amazing Christmas, I know I did and if you did as much cooking as me I am sure your fridge is as full of leftovers too! I did so much cooking over Christmas I did not know when to start when putting my recipes here but in the end I decided to start with dessert! This recipe for meringue has actually been passed to me by my boyfriend’s mum and if I do it to half of her standards I would be proud of my attempts, before eating her pavlova I did not even supposedly like pavlova! I have done it a few times with varying results but after deciding that it would be dessert on Christmas day I wanted to practice and play with the toppings so I could put my own mark on it. So here is my recipe for Individual Fruit Pavlova’s with Peach and Raspberry’s:


  • 60z of Sugar
  • 3 Egg Whites
  • 1tbsp of Lemon Juice
  • 200ml of Whipping Cream
  • 2tbsp of Icing Sugar
  • 1tsp of Vanilla Extract
  • 250g of Raspberry’s
  • 3 Peaches (with the skin and stone removed and chopped into chunks)
  • 3tbsp of Caster Sugar
Individual Meringues Ready for the Oven
Individual Meringues Ready for the Oven


  1. Preheat the oven to 150C
  2. Separate the egg whites into a large bowl
  3. Whisk until the egg whites are stiff (should be able to turn upside down without movement)
  4. Add the sugar in stages through a sieve whilst continuing to whisk until all sugar has been added and the mixture is still stiff
  5. Finally add the lemon juice and whisk again
  6. Now carefully spoon out the mixture out (onto a baking tray lined with baking paper) into 4 individual circles then build up the edge of the circles with the mixture to create a well in the middle of your meringue
  7. Put into the oven and turn the heat down to 130c
  8. After 45 minutes turn the oven off but leave the meringue in the oven for at least 3 hours (overnight is better)
  9. Once ready to serve whip your cream together with the icing sugar and vanilla extract and fill the middle of your meringues with the cream
  10. Then finally for the fruit filling place the raspberry’s, peaches and sugar into a small saucepan and put on a low heat for 7/8 minutes until the sugar and raspberry’s form a sauce and the peach has softened
  11. Then pour over the cream and enjoy
Individual Fruit Pavlova's with Peach and Raspberry
Individual Fruit Pavlova’s with Peach and Raspberry

These Individual Fruit Pavlova’s with Peach and Raspberry were made as a test run for Christmas day and on this attempt they were truly delicious and the recipe worked exactly as it should, however in truth the attempt for Christmas day did not go to plan. My meringue for a reason I am not quite sure of failed, big time, so I had to improvise and used the same ingredients as above but made individual Eton Mess’s for everyone.

Individual Eton Mess
Individual Eton Mess

Which luckily tasted just as great and avoided me having to come up with another dessert at short notice. I am lucky that this was the worst thing to happen whilst cooking this Christmas, I hope all of yours went just as well!


10 Comments Add yours

  1. ebe says:

    These look divine! Get in my belly. Seriously want to give them a try. Thanks for sharing – I look forward to the rest of your delights.

    1. They were delicious and perfect after my friends Schnitzel!

  2. Jayne says:

    Eton Mess or meringue… both equally as magnificent and tasty. Kudos for quick-thinking. 😉

    1. Thank you! With all the cooking that had to be done I had to think of a quick solution and it was really yummy and light after a big Christmas dinner too!

  3. marthabernie says:

    I have also had very mixed results in making Pavlova from scratch…most of them turning out soft and sticky instead of crispy on the outside and soft inside. Good luck with another batch!

    1. My boyfriend bought me an electric whisk for Christmas so I am hoping this will be the last disaster!

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