There is something simply magical about a Peach Pavlova with Honey Drizzle that captures the essence of summer and the joy of sharing a delightful dessert with friends and family. This heavenly creation combines crisp yet tender meringue shells with pillowy whipped cream, ripe juicy peaches, and a warm, floral honey drizzle that ties every bite together perfectly. Whether you’re treating yourself after a long day or aiming to impress at your next gathering, this Peach Pavlova with Honey Drizzle will quickly become your favorite indulgence to create and savor.

Peach Pavlova with Honey Drizzle - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how the ingredients are wonderfully straightforward, yet each plays an essential role in building layers of flavor, texture, and color that make this dessert stand out so beautifully.

4 large egg whites (room temperature): Key for a fluffy, stable meringue base with the perfect lift.
1 cup (200g) caster sugar (superfine): Dissolves easily to create that glossy, crisp shell without any grainy texture.
1 ½ tsp cornstarch: Adds marshmallow-like softness to the meringue’s interior.
1 tsp white vinegar or lemon juice: Helps stabilize the meringue for a perfect rise and texture.
1 tsp vanilla extract: Infuses gentle warmth and fragrant sweetness for rich flavor.
1 cup heavy whipping cream (cold): Whips up light and airy for the luscious topping.
2 tbsp powdered sugar: Sweetens the cream delicately without weighing it down.
½ tsp vanilla extract: Adds depth and aromatic appeal to the whipped cream.
2–3 ripe peaches, thinly sliced: Brings juicy freshness and vibrant summer color.
2–3 tbsp honey (preferably floral like orange blossom or clover): The crowning glory, imparting warmth, sweetness, and floral notes that make each bite irresistible.

How to Make Peach Pavlova with Honey Drizzle

Step 1: Prep and Preheat

Start by heating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. If you want neatly shaped pavlovas, simply trace a 7-inch circle on the underside of the parchment as your guide. Having a clean, grease-free workspace and ingredients prepped will set you up for success.

Step 2: Make the Meringue

In a spotless bowl, whip your room-temperature egg whites on medium speed until they reach soft peaks. This is when the whites hold a gentle curl at their tips. Slowly add caster sugar one tablespoon at a time, beating continually—you’ll notice your meringue get shinier and thicker as it comes together over 10 minutes of mixing. Gently fold in the cornstarch, vinegar, and vanilla extract to stabilize and flavor the meringue without deflating it.

Step 3: Shape and Bake

Carefully spoon the meringue into the center of your parchment circle. Shape it into a tall disk with edges slightly raised to cradle the toppings later. Pop it into the oven and bake for 1 hour and 15 minutes. You’re aiming for crisp, pale golden ivory edges with a marshmallow-soft inside. Turn off the oven and crack the door slightly, letting the pavlova cool inside for an hour—this slow cooling prevents cracks and keeps the texture perfect.

Step 4: Whip the Cream

Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. This step is all about getting that creamy cloudiness that contrasts beautifully against the crisp meringue shell.

Step 5: Assemble Your Peach Pavlova with Honey Drizzle

Gently transfer your cooled meringue base to a serving plate. Spoon the freshly whipped cream into the center, then carefully arrange peach slices on top in a spiral or overlapping pattern. Finally, drizzle the honey generously across the peaches and cream, letting it cascade naturally over the sides. Every layer contributes tremendous texture and flavor, making this Peach Pavlova with Honey Drizzle a real crowd-pleaser.

How to Serve Peach Pavlova with Honey Drizzle

Garnishes

To elevate your Peach Pavlova with Honey Drizzle, consider a few beautiful garnishes. Fresh mint leaves add a refreshing pop of green and a burst of herbal aroma. A light sprinkle of toasted slivered almonds can offer a lovely crunch contrast. Edible flowers, such as violets or pansies, bring an elegant, colorful touch perfect for special occasions.

Side Dishes

This dessert is a star on its own, but if you want to round out the experience, serve it alongside a cup of fragrant jasmine tea or a glass of sparkling rosé. Both play well with the pavlova’s sweet floral notes and highlight the honey’s delicate flavors. For a heartier option, a simply brewed coffee with light cream can beautifully balance the sweetness.

Creative Ways to Present

If you’re feeling adventurous, try serving mini Peach Pavlovas perfect for individual portions at parties or brunches. Layer the cream and peaches inside clear glasses for a pavlova parfait, drizzled with honey just before serving. You can also experiment with slightly caramelizing the peaches under a broiler for a warm twist that beautifully complements the cold cream.

Make Ahead and Storage

Storing Leftovers

Because pavlova thrives on its crisp texture, store any leftovers separately: keep the meringue base in an airtight container at room temperature and refrigerate the whipped cream and peaches in separate containers. Assemble just before serving to retain that delightful contrast between crisp and creamy.

Freezing

You can freeze the meringue bases wrapped tightly in plastic wrap and placed in an airtight container for up to two weeks. When ready to serve, thaw at room temperature and add freshly whipped cream, peaches, and honey drizzle to get that classic Peach Pavlova with Honey Drizzle experience.

Reheating

Since pavlova is best enjoyed fresh, avoid reheating the assembled dessert. If you want to refresh the meringue’s crispness, you can pop the base in a low oven (around 200°F / 93°C) for 5-10 minutes before adding toppings, but be careful not to brown it.

FAQs

Can I use frozen peaches for the Peach Pavlova with Honey Drizzle?

Fresh peaches are ideal for their firmness and juiciness, but if frozen peaches are your only option, thaw and drain them very well to avoid adding excess moisture that can soggy the meringue.

Why is my meringue sticky on the outside?

This usually happens if the pavlova hasn’t dried out enough during baking. Ensure you bake it at a low temperature and allow it to cool completely inside the oven with the door ajar.

Can I substitute the honey with another sweetener?

Honey’s unique floral flavor complements peaches beautifully, but you can try maple syrup or agave nectar for a different sweetness profile, although it will alter the classic taste.

How do I know when the whipped cream is ready?

The whipped cream should form soft peaks that gently hold shape but still look smooth and fluffy when the beaters are lifted.

Is it necessary to use cornstarch in the meringue?

Cornstarch helps create a marshmallow-like texture inside the pavlova and stabilizes it, giving that signature soft, chewy center contrasting with the crisp shell, so it’s highly recommended.

Final Thoughts

If you’re searching for a show-stopping dessert that feels like a celebration of summer’s best flavors, the Peach Pavlova with Honey Drizzle is an absolute must-try. Its harmonious blend of crisp meringue, fluffy cream, juicy peaches, and luscious honey drizzle will win hearts and keep you coming back for more. Trust me, once you make this, it won’t just become a favorite recipe but a treasured memory to share over and over.

Peach Pavlova with Honey Drizzle

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4.1 from 28 reviews

A delicate and elegant Peach Pavlova featuring crisp, pale golden meringue shells with a soft marshmallow interior, topped with lightly sweetened whipped cream, fresh ripe peach slices, and a warm honey drizzle. This dessert perfectly balances texture and natural sweetness, ideal for summer gatherings or special occasions.

Author: Mari
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Vegetarian

Instructions

Prep and Preheat: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and optionally trace a 7-inch circle on the underside to guide shaping the meringue shell.
Make the Meringue: In a clean, grease-free bowl, whip the room temperature egg whites on medium speed until soft peaks form. Gradually add the caster sugar one tablespoon at a time, beating continuously for about 10 minutes until the meringue is thick, glossy, and holds stiff peaks. Gently fold in the cornstarch, white vinegar or lemon juice, and vanilla extract until fully incorporated.
Shape and Bake: Spoon the meringue onto the prepared parchment circle and shape it into a tall disk with slightly raised edges, creating a shallow bowl. Bake for 1 hour and 15 minutes until the exterior is crisp and a pale golden ivory color. Turn off the oven and leave the door slightly ajar, allowing the pavlova to cool completely in the oven for about 1 hour to prevent cracking.
Whip the Cream: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble: Carefully transfer the cooled meringue to a serving plate. Fill the center with the whipped cream, then artfully arrange the thin peach slices on top in a spiral or overlapping pattern. Drizzle generously with honey, allowing it to cascade naturally over the cream and sides.

Notes

Use room temperature egg whites for maximum volume and stability in the meringue.
Ensure all mixing equipment is clean and grease-free to help the egg whites whip properly.
Caster (superfine) sugar dissolves more easily than granulated sugar, creating a smoother meringue texture.
Add sugar gradually, a tablespoon at a time, to achieve a glossy finish.
Letting the pavlova cool slowly inside the oven prevents cracks in the delicate meringue shell.
Choose ripe, juicy peaches and a floral honey variety like orange blossom or clover for the best flavor combination.