Bellini Pavlova Recipe

Recipe by blogger and award-winning photographer, So Victoria

Our Peach conserve is the perfect taste of Italian summer. The sun ripened chunky fruit pieces with just the right amount of sweetness make it the perfect treat for your breakfast or, like So Victoria, as part of your spring and summer baking.

We all know that peach and prosecco are a winning combination, so add a little Italian sparkle to your summer with this easy to make (and even easier to eat) Bellini Pavlova recipe.


For 8 hearty Italian appetites.

For the base:

6 free range egg whites

375g caster sugar

2 tsp white wine vinegar

2 ½ tsp cornflour

For the Bellini layer:

2 jars of Crosta & Mollica Peach Conserve

4tbsp Prosecco or 1-2 tsp of lemon juice. (More can be added if needed)

For the prosecco cream top

300ml double cream

Prosecco to taste

150g amaretti biscuits


For the base

The base can be made ahead and should be made the night before. Assembly is definitely a last-minute task and if stored wrapped and, in the fridge, it should last up to three days.

  • Preheat the oven to 180°C/gas mark 4/350°F
  • Whisk up the egg whites and sugar until the mix becomes firm and glossy.
  • Fold in the white wine vinegar and cornflour before turning out onto baking parchment into the best circle you can form. (Aim for about 22cm diameter.)
  • Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F and cook for 60 minutes.
  • When the hour is up, leave the base in the oven and turn off the heat so that it cools slowly. Best to leave overnight.
  • When ready, turn out the pavlova base, upside-down on your serving plate for assembly

For the Bellini layer

For the Bellini top, you have two options.  If you like a tarter fruit layer that cuts through the sweet base, omit the prosecco and replace with 1 – 2 tsp of lemon juice.  Or, if you’re looking for sparkling fragrant sweetness, opt for the prosecco in both the conserve and cream. Regardless of your choice, the idea is that the fluid loosens the texture of the conserve to create more of a compote.

  • Empty two jars of Crosta & Mollica peach conserve into a bowl and slowly add the prosecco, stirring thoroughly until the texture has loosened, but has not become watery. If opting for lemon juice, go easy and taste to judge the acidity.

Very carefully pour over the pavlova base and ease the fruit layer to the edges with a spatula.

For the prosecco cream top

  • Whip up the cream with 1 teaspoon of caster sugar and when it has thickened a little, begin to add prosecco I teaspoon at a time as you beat.  You need a softly whipped cream and striking that balance between prosecco taste and cream texture is something best done to taste.  I added 6 teaspoons of prosecco to my whipped cream. When ready, the creamy sweet cream will have a sparkling prosecco edge.
  • Gently dollop the cream over the peach layer and then gently ease the cream together, without swirling the fruit through it.
  • To finish, place the amaretti biscuits into a sealed bag and bash them with a rolling pin.  You’re looking to achieve a crumble of varying size; some parts ground to crumbs, other bits left quite chunky and everything in between.
  • This layer can then be generously crumbled over the top to add extra Italian crunch.

Serve the Bellini pavlova with a handful of raspberries, an ice-cold glass of prosecco and the summer sunshine.

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