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Peaches N Cream Pavlova Roll
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins

Peaches N Cream Pavlova Roll combines two of the best desserts. Peaches N Cream and Pavlova. I show you how to make Pavlova Roll that easy in a video.

Servings: 12 slices
Author: Sabine Venier
  • 4 egg whites
  • 3/4 cup caster sugar (150g)
  • 1 tsp cornflour
  • 1 tsp white vinegar
  • 1/4 cup almond flakes (20g)
  • 2/3 cup heavy cream (150ml)
  • 1 cup mascarpone (225g)
  • 1 vanilla bean
  • 1/4 cup powdered sugar (30g)
  • 2 peaches peeled and cubed - about 1 cup (150g)
  1. Preheat oven to 350°F (175°C). Line a 10x15 (25x38cm) inch baking pan with parchment paper with an overhang on two opposite sides. Set aside. 

  2. In a large mixing bowl beat egg whites with a handheld or stand mixer fitted with a whisk attachment on high speed until soft peaks form for about 5 minutes. Add sugar and whisk on high speed until meringue is stiff and glossy for about 5 minutes. Gently fold in cornflour and vinegar by hand. Spread meringue into prepared baking pan evenly and sprinkle with almond flakes. Bake for about 17-18 minutes until lightly browned. 

  3. Make the filling: Beat heavy cream on medium-high speed until stiff peaks form. Set aside. Beat mascarpone with vanilla* and sugar until creamy. Gently fold heavy cream into mascarpone until smooth and combined. Peel and cut peaches into small pieces.

  4. Line a kitchen towel with parchment paper. After the cake is baked, let cool for 5 minutes in the baking pan and then flip it onto the parchment paper. Spread filling onto cake. Place peaches on top of filling. Gently roll cake beginning with the short side up. Chill for about 1 hour in the refrigerator before serving. Store in an airtight container in the fridge up to 1 day.


*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.


TRICK: I tell you a little trick, how it goes much easier to roll up a cake roll with filling in it. First, I spread about the half of the filling onto the roll leaving about 2 inches blank at the end of one short side. The second half of the filling I spread onto the first 1/3 - 1/2 of the roll (where I start rolling up) shaping a little hump. Flat out cream to the side which you start rolling up. You can see on the picture above, that the highest point of the cream is where the peaches are on top.