Cakes, Cookies & Muffins, Desserts, Food
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Peach and Yogurt Mini Pavlovas

peach pavlova

During the last few days I spent every free minute working on the blog layout and new logo. And I tell you I am a complete beginner at all that web stuff and have no idea about graphic design. Maybe you can imagine how much efford it took. But on the other side i am a little bit proud of myself, because before i start this new little project (an own blog) i could not believe that i can manage all those things by myself. Well, I was a little bit concerned about missing the right moment for posting the recipe for these fluffy and airy dessert (or cake?) named Pavlova. Because it’s allready September, Autumn is just ahead and meringue, peaches and yogurt somehow sounds summery, doesn’t it?

peach pavlova

Usually you put some whipped cream on top. But I think in combination with sweet an juicy peaches yogurt fits better. Yogurt gives the pavlovas some more sourness and makes it more balanced. By the way: i was talking rubbish. Of course you can eat pavlovas all the year (not only in summer) with fresh seasonal fruits.

peach pavlova

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Peach and Yogurt Mini Pavlovas
8 Pavlovas
  • 75 g egg white
  • 50 g caster sugar
  • 60 g icing sugar
  • 5 g cornstarch (1 tsp.)
  • ½ tsp. vinegar or lemon juice
  • 1 pinch salz
  • 4 peaches
  • 400 g full-fat yoghurt
  • some mint leaves to garnish
  1. Preheat oven to 100° C (convection).
  2. Line a baking sheet with baking paper
  3. Beat the egg white with salt until it starts geting foamy. While beating add sugar slowly and then vinegar or lemonjuice.
  4. Continue to beat egg wihte until it looks glossy and forms peaks.
  5. Whisk icing sugar with cornstach and sift into the stiff egg white. Gently fold to combine.
  6. Fill into a piping bag and cut the tip of the piping bag so you have a hole about 3 cm in width.
  7. Pipe 8 batches onto the baking sheet.
  8. Make a little hollow in the middle by using a tablespoon.
  9. Bake for about 60 minutes.
  10. Turn the oven off and leave them in for another 15 minutes. Then take out of the oven to cool.
  11. Cut peaches into halves and remove the peach stones. Cut them into slices.
  12. Top the meringue with 1-2 tablespoon (approx. 50 g) yogurt and place a few slices of peach (about a quarter of a peach).
  13. Serve immediately.

peach pavlova

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  1. Congratulations on your recent blog launch! Your site looks beautiful and your photos are excellent. I understand how challenging setting it all up can be. It is a steep learning curve! These pavlovas look delicious. I love using yogurt as a side to my desserts. The tangy sour goes so well with the sweet. Wishing you the best of luck with your new endeavor!

    • Viet-Huong | My blue teacup says

      Thank you for stopping by and your kind words, Kathryn!
      You are absolutely right. I gained so much new knowledge and i guess there is much more to learn 😀
      I’m very glad you like my photos and my version of pavlova 🙂
      Happy friday and a lovely weekend <3

  2. I have to say for your first blog post I’m amazed at your food styling and photography, they look beautiful! Can I ask what camera you have used? Thanks and keep the good work up! x

    • Viet-Huong | My blue teacup says

      Thank you! I feel very pleased you like my work 🙂
      And to your question: I am using a Sony a37 DLSR-camera. But it’s more the camera objective, which do good job 🙂 It is the 100 mm objective from Sigma.
      I hope i could answer your question.
      Wish you a nice weekend!

    • Viet-Huong | My blue teacup says

      Thank you, Vy! I agree with you, working with meringue is always a little bit delicate 😀

  3. Beautiful photos! I like your blog, well done Viet-Huong. I have to try this recipe on the Australia day as Pavlova is the signature dish for the day.

    • Viet-Huong | My blue teacup says

      Thank you very much, Shihoko! I am very happy you like this recipe and looking forward to your feedback 🙂

  4. I love your logo! I think you did a great job on your website. and I definitely want to try your desserts, especially the macorons.

    I tried making my own WordPress but pretty much failed. How did you make your logo and put your own artwork on the website? I figured you scan the art.

    Anyway, sorry for asking too much. Will be saving my blue teacup in my bookmarks!


    • Viet-Huong | My blue teacup says

      First of all: thank you very much for your kind words! You made my day 🙂
      I would be very pleased if you would try one of my recipes.

      To be honest, everything took time and was very challenging. But there are a lots of tutorials in the internet.

      And to your logo question: first i scan the art. Then i had to convert the picture to a vector format (by using inkskape – it is a free software). I am sure you can also find tutorials about it.

      I hope you will managed it! Good luck, my dear!

  5. Pingback: Crème Brulée - My blue teacup

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