This Blueberry Peach Pavlova Smash is so fresh and delicious!

Originally Published 05/26/2021

After I finished taking the pictures of it, I thought I’d just have a bite… I ended up eating pretty much everything on the tray. 😳

The meringue is crispy on the outside and chewy in the middle – so good! I would have never put blueberry, peach, and coconut together, but turns out they’re a triple threat! Speaking of coconut… the coconut cream that goes on top is light and summery. The wheels in my brain are already turning, considering what else it might be good on too!

So let’s talk Pavlova Smash.

Maybe you’re wondering why you’d take all that time to make meringue and pipe pavlova just to smash them? Here’s the deal, if your piping skills are elementary (like mine) no worries they’re gonna get smashed! No one will see your wonky piping! If you accidentally over-bake them and the meringues a little brown – smash them. If you cool them off too quick and the meringue cracks – just smash that pavlova to bits! If you just enjoy a beautiful mess ( like me) embrace the chaos and smash the crap out of that pavlova!

It takes the pressure of perfection off and it feels good to embrace the perfectly imperfect. So let’s make a pavlova smash!

First things first gotta get the meringue made and get the pavlovas baking!

Meringue can seem intimidating, but as long as you follow a few guidelines, it’s not terribly complicated. Start out by preheating your oven to 250 degrees and line a large baking sheet with parchment. I also like to set up the piping bag fitted with a large round or star tip so once the meringue is whipped, I’m ready to pipe.

Make sure whatever mixing bowl and whisk you’re using is grease-free! Leftover oil residue can stop your meringue from whipping up as it should. If you’re worried, wipe the inside of the mixing bowl down with a paper towel and some white vinegar, rinse and dry with a clean towel. The acidity of the vinegar will remove any sneaky oil that’s trying to sabotage your meringue.

This pavlova smash recipe calls for 4 room-temperature egg whites.

Make sure you don’t get any yolk in with the egg whites when you are separating them or the meringue won’t whip as it should.

Add in the salt and get the whisk going at medium speed to start frothing them. You’re going to repeat this next step four times. Pour 1/4 cup of sugar in the mixer and turn the speed up to high. Set a timer for 1 minute and let it whip. After the minute is up, add in the next 1/4 cup of sugar and whip for another minute. 

Keep at it until all the sugar is gone!

Lastly, add the cornstarch, vanilla, white vinegar, and mix until just combined!

Scoop all the beautiful, shiny, fluffy meringue into the piping bag and then pipe 10 pavlova nests!

If you’d like to see a short clip of how I pipe the mini version of these, check out my Lucky Charm Mini Pavlova post!

Once you’ve finished piping these, bake them for 45-60 minutes. The meringues don’t rise, they just dry out. You don’t want them to turn brown while baking, but they do need to crisp up, so low and slow is the ticket! 

After they’ve finished baking, turn the oven off and let them sit with the door closed for at least 30 minutes. Then let the pavlovas sit for another 30 minutes with the door just cracked.

This will keep the meringue from cracking while it cools. 

Honestly though, part of the beauty of this recipe is you’re going to smash the crap out of them later…so who cares if they crack 🤷🏼‍♀️😂?

So, while the pavlovas are baking,

it’s on to the toppings! I love blueberries! Probably my favorite berry, right after blackberries. 

As a kid, my grandma used to make me blueberry milkshakes whenever we would go visit her in Michigan. Blueberries taste like good memories ☺️.

This pavlova smash is topped with fresh blueberry jam. Super simple – just put a cup of blueberries, 2 tbsp of lime juice, and 3 1/2 tbsp of sugar in a small saucepan.

Cook all this over medium heat 5-10 minutes until it’s thick and saucy! Set it aside to cool and we’re on to the next step, the peach purée!

Alright, the first step for the peach purée is to get rid of the fuzz!

Get a pot of water boiling and give all 4 peaches a quick dip. They don’t need to stay in the hot water long to loosen up the skin. After they’ve taken the plunge and they’re cool enough to handle, the blanched skin should peel off pretty easily!

Once you’ve got them peeled, cut them all into slices and add two of the peaches to a food processor. Also, add 2 tsp of sugar and a tsp of lime juice. Blend this all together until it’s smooth.

Pour the peach purée into a bowl and set it aside for later as well!

Last step, the coconut cream!

This stuff is delicious! Start by whipping 1 cup of heavy whipping cream until it begins to thicken up! Then simply add in a container of chobani coconut yogurt and 1/2 tsp of coconut extract. Whip until fluffy!

Now to combine all the magic! On a large serving tray, crush up the pavlova, then top it with the blueberry jam, fresh blueberries, peach slices, coconut cream, and finally the peach purée! Sprinkle with coconut flakes and then try not to eat the whole tray yourself!

I think this is the perfect summer dessert. Light, fluffy, cold, packed with fresh fruit flavor! Mmmm. If you try the recipe out, let me know how it goes!!?

Print Recipe

Blueberry and Peach Pavlova Smash

This Blueberry and Peach Pavlova Smash is heavenly! Both crispy and chewy meringue covered in fresh blueberry jam, peach puree, topped with coconut cream and fresh fruit…it’s perfection!

Prep Time20 minutes mins

Cook Time1 hour hr

Meringue Cooling Time1 hour hr

Total Time2 hours hrs 20 minutes mins

Course: Dessert

Keyword: pavlova

Servings: 8 people

Equipment

• Kitchenaid Mixer
• Measuring Cups and Spoons
• Piping Bag and Tip
• Baking Sheet
• Parchment Paper
• Small Sauce Pan
• Rubber Spatula
• Whisk
• Food Processor or Blender

Ingredients

Meringue

• 4 Egg Whites room-temperature
• 1/8 tsp Salt
• 1 Cup Granulated Sugar
• 1 tsp Vanilla
• 1 tsp White Vinegar
• 2 tsp Cornstarch

Blueberry Jam

• 1 Cup Blueberries
• 2 tbsp Lime Juice
• 3 1/2 tbsp Sugar

Peach Purée

• 4 Peaches
• 2 tsp Sugar
• 1 tsp Lime Juice

Coconut Cream

• 1 Cup Heavy Whipping Cream
• 1 5.3 oz Chobani Coconut Greek Yogurt
• 1/2 tsp Coconut Extract optional
• 1/2 Cup Coconut Flakes

Instructions

Meringue

• Preheat the oven to 250 degrees and line 1 large, or 2 regular size sheet pans with parchment paper. Also, fit a large pastry bag with a large round or star tip.
• In your Kitchenaid mixer fitted with the whisk attachment, add the four egg whites and 1/8 tsp of salt. Begin mixing on medium speed until the whites begin to froth. Then add in 1/4 cup of sugar and turn the mixer up to high, set a timer for one minute. Turn the mixer back down to medium speed and add the next 1/4 cup of sugar, turn it back up to high and mix again for a full minute. Repeat two more times whipping for a whole minute in between until the full cup of sugar has been added. Finally, with the mixer back on medium-low speed, sprinkle in the 2 tsp of cornstarch, add in the 1 tsp of vanilla and 1 tsp of white vinegar, mix until just combined.
• Scoop all of the meringue into a piping bag and pipe 10 pavlova nests on the baking sheets lined with parchment. The meringue doesn’t expand much while baking so the nests can be placed with 1/2″ of space between them.
• Place the sheets in the oven and bake for 45-60 minutes. If using two sheets swap spots in the oven halfway through the bake, moving the bottom to the top, and top to bottom. Once the meringues are finished baking, turn the oven off and let them sit with the door closed for 30 minutes. Then open the door and let them continue sitting in the oven with the door open for another 30 minutes to prevent cracking.

Blueberry Jam

• While the meringues are cooking, add 1 cup of blueberries, 2 tbsp of lime juice, and 3 1/2 tbsp of granulated sugar to a small saucepan. Cook over medium heat for 5-10 minutes stirring consistently to keep the jam from burning and to break down the blueberries. Once the sugar is dissolved and the blueberries look saucy, remove it from heat and set it to the side to cool.

Peach Purée

• Bring a medium-size saucepan of water to a boil. Once the water is boiling, place the 4 peaches in the pot for 30 seconds and then remove them. Once the peaches are cool enough to touch, remove all the skin. Cut the peaches into slices and discard the pits. Place two of the peaches in a food processor or blender and the other two peaches in a bowl to go over the top of the pavlova smash later.
• Also add 2 tsp of sugar, and 1 tsp of lime juice to the food processor and blend until peaches turn into a smooth purée. Pour the peach purée into a bowl and set aside for later.

Coconut Cream

• In your Kitchenaid mixer fitted with the whisk attachment, add 1 cup of heavy cream and whip until soft peaks begin to form. Then add in the 5.3oz container of chobani coconut Greek yogurt, and a 1/2 tsp of coconut extract and whip until combined and fluffy.

Assemble

• On a large serving tray or baking sheet, smash the pavlova nests! Begin by layering the blueberry jam, then the fresh blueberries, peach slices, and dollops of coconut cream. Next, pour the peach purée over the top of everything and finish by sprinkling with coconut flakes! Serve immediately and enjoy!!

Notes

The pavlova nests can be made up to a week ahead as long as they’re kept in an airtight container, or frozen. I personally think they are best when made fresh, or one day before though!

This recipe is adapted from Sainsbury Magazine’s Blueberry, peach and coconut pavlova smash.

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