Matt Tebbutt peach Melba pavlova with a coconut caramel sauce recipe

Matt Tebbutt served up a delicious peach Melba pavlova with a coconut caramel sauce on Go Veggie and Vegan.

The ingredients for the meringue are: 100ml Aquafaba (cold), 1/4 tsp Cream Tartar, 125g Caster Sugar and 1tsp Vanilla Essence.

For the caramel: 400ml Full Fat Coconut Milk, 100g Brown Sugar, 50g Vegan Double Cream and Sea Salt.

For the grilled peaches: 4 Peaches, 100ml Spiced Rum, 2tbsp Brown Sugar, Whipped Cream, 250ml Vegan Whipping Cream, 75g Icing Sugar and Vanilla Essence.

For the topping: Fresh Peach, Raspberry, Flaked Almonds and Orange Zest.




See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.