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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.

Ingredients

Scale

For the Meringue Base

  • 4 large egg whites (room temperature)
  • 1 cup (200g) caster sugar (superfine)
  • 1 ½ tsp cornstarch
  • 1 tsp white vinegar or lemon juice
  • 1 tsp vanilla extract

For the Topping

  • 1 cup heavy whipping cream (cold)
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 2–3 ripe peaches, thinly sliced
  • 2–3 tbsp honey (preferably a floral variety like orange blossom or clover)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Whip the Cream: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  5. 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.

Find it online: https://yumfoodusa.com/peach-pavlova-with-honey-drizzle/