Peach Pavlova with Honey Drizzle

Peach Pavlova with Honey Drizzle is a light, refined dessert that delivers both elegance and flavor. With its crisp, delicate shell and marshmallow-soft center, this pavlova is crowned with airy whipped cream, fresh peach slices, and a warm drizzle of honey. Served on a white plate, it’s a perfect showstopper for summer gatherings, special occasions, or a graceful end to a meal.

Why You’ll Love This Recipe

This dessert is as beautiful as it is delicious. The meringue base is simple to prepare, yet it offers a satisfying contrast of textures—crunchy on the outside, soft and chewy within. Fresh peaches lend natural sweetness and seasonal brightness, while the honey drizzle adds a touch of floral depth. Naturally gluten-free and visually stunning, this pavlova makes a memorable impression with minimal effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large egg whites
• 1 cup caster sugar (superfine)
• 1 1/2 tsp cornstarch
• 1 tsp white vinegar or lemon juice
• 1 1/2 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 ripe peaches, thinly sliced
• 2 tbsp honey

Directions

1. Preheat the oven to 250°F (120°C). Line a baking tray with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites until soft peaks form.
3. Gradually add caster sugar, one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved.
4. Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract.
5. Spoon the meringue onto the parchment paper, forming a circular shape about 8 inches wide. Use the back of a spoon to create a slight well in the center for the toppings.
6. Bake for 75–90 minutes, until the outside is dry and crisp. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
7. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
8. Once the pavlova is completely cooled, top with whipped cream, arrange peach slices over the top, and drizzle with honey.
9. Serve immediately for the best texture.

Servings and timing

• Servings: 6 servings
• Prep Time: 20 minutes
• Cooking Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Calories per serving: 290 kcal

Variations

• Berry Swap: Replace peaches with fresh berries such as raspberries, blueberries, or strawberries.
• Herbal Note: Add a few torn mint or basil leaves over the peaches for a fresh, herbal contrast.
• Citrus Infusion: Add finely grated lemon or orange zest to the meringue or whipped cream for extra brightness.
• Nut Crunch: Sprinkle chopped pistachios or toasted almonds on top for added texture and flavor.
• Flavored Cream: Fold a bit of honey or a drop of almond extract into the whipped cream for extra depth.

Storage/Reheating

Pavlova is best served fresh. However, you can make the meringue base ahead of time and store it in an airtight container at room temperature for up to 2 days. Only top with cream and fruit just before serving, as the toppings will soften the meringue over time. Leftovers can be refrigerated for 1 day, though the texture may become softer.

FAQs

Can I make the pavlova ahead of time?

Yes, the meringue base can be made a day or two in advance and stored in a cool, dry place. Assemble just before serving.

Why did my pavlova crack?

Small cracks are normal due to temperature shifts. To minimize cracking, cool the pavlova slowly in the oven with the door ajar.

What can I use instead of caster sugar?

You can use granulated sugar, but pulse it briefly in a food processor to create a finer texture for easier incorporation.

Can I use canned peaches?

Yes, but drain and pat them dry to avoid adding excess moisture to the pavlova.

Is this dessert gluten-free?

Yes, this pavlova is naturally gluten-free and safe for those with gluten sensitivities.

Can I skip the vinegar or lemon juice?

These ingredients help stabilize the meringue. It’s best not to skip them, but a tiny pinch of cream of tartar can be substituted.

Can I use a sugar alternative?

Use superfine sugar alternatives specifically designed for baking meringues. Results may vary depending on the product.

Can I pipe the meringue for a decorative shape?

Yes. Use a piping bag to shape individual nests or a more decorative base for a stylish presentation.

How do I store leftovers?

Store leftovers in the refrigerator in an airtight container. Note that the texture may soften due to the moisture from the cream and fruit.

Can I make mini pavlovas?

Yes, spoon or pipe the meringue into smaller rounds and bake for 50–60 minutes. Adjust cooling time accordingly.

Conclusion

Peach Pavlova with Honey Drizzle is a light, elegant dessert that blends texture, flavor, and visual beauty. Its crisp shell, creamy center, and fresh fruit topping make it an ideal choice for warm-weather occasions or refined dinner parties. Easy to customize and naturally gluten-free, this pavlova is a modern classic that never fails to delight.