Peach Melba Pavlova
My Peach Melba Pavlova is a dream of a dessert: crisp-edged meringue with a marshmallow centre, spread with softly whipped cream, covered with golden peach wedges and drizzled with a sauce of pureed raspberries, then custard. The custard is an unconventional touch, to be sure, but you have the yolks over from making the pavlova and just one taste of the completed creation will ensure you won’t regret the extra effort! I like to make the pavlova base and the custard a day ahead. Keep the pavlova in airtight container in a cool place as humidity is the enemy of meringue (if I’m not using my oven further, I wait till both pav and oven are cold, and stash the pav base in it, making sure I’ve left a Post-It Note on the oven to tell anyone, my forgetful self included, not to switch it on!) and, once the covered custard is cool, store it safely in the fridge.
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