Name: Peach melba smashed pavlova
Total time: 15 min
Yield: 4
Ingredients: 300ml double cream; 2 tbsp icing sugar; 1 tbsp vanilla bean paste; 150g ready-made custard (ideally yellow custard rather than cream-based); 4 ready-made meringue nests; 2 ripe peaches cut into wedges; 50g fresh raspberries; toasted coconut flakes or crushed ice cream wafers to serve; 200g raspberries (fresh or frozen and thawed); 50g icing sugar

A back plate of meringue chunks, peaches, cream and raspberries on a purple background

300ml double cream
2 tbsp icing sugar
1 tbsp vanilla bean paste
150g ready-made custard
(ideally yellow custard rather than cream-based)
4 ready-made meringue nests
2 ripe peaches
cut into wedges
50g fresh raspberries
toasted coconut flakes or crushed ice cream wafers
to serve

COULIS

200g raspberries
(fresh or frozen and thawed)
50g icing sugar

Method

step 1
For the coulis, whizz the raspberries with the icing sugar in a small blender. Strain for a finer, seedless coulis, if you prefer.
step 2
Use an electric whisk to whip together the cream, sugar, vanilla and custard until soft peaks form. Swirl in a few spoons of the coulis to marble into the cream.
step 3
Break up the meringue nests to chunky pieces and scatter over a platter with the whipped vanilla custard cream. Top with spoons of the remaining coulis, peach slices, fresh raspberries and coconut to serve.