Peach Pavlova with Honey Drizzle

This Peach Pavlova isn’t delicate in the way most meringues are. It’s structured, full of contrast, and relies more on attention than precision. The edges crack a little, the center sinks just enough to welcome the cream. The sweetness doesn’t hit hard—it unfolds slowly with each bite, thanks to the soft fruit and floral honey.

You’ll learn how to make a crisp, cloud-like meringue with a marshmallow-soft center, how to whip cream so it complements rather than overpowers, and how to layer ripe peaches with honey to get the most flavor out of both. This recipe doesn’t chase perfection. It builds confidence with simple steps and familiar ingredients that shine in the right balance.

I started making pavlovas after failing miserably at sponge cakes during a humid July in my first apartment. My oven barely held its temperature, but somehow, meringue came out just right. I learned quickly that low and slow was more forgiving than high and fast, and that peaches belonged in more than pies.

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How to Make the Meringue Base for a Pavlova with Crisp Edges and Soft Center

Egg whites at room temperature beat fuller and stronger. If they’re cold, they resist the volume you need. I let mine sit out while prepping the tray and sugar.

Whipping egg whites to soft peaks gives you structure without stiffness. Then comes the caster sugar—fine enough to disappear into the foam without turning it grainy. Add it slowly, one spoon at a time. The mixture turns glossy and thick, like marshmallow cream that holds its shape.

Once you’ve folded in the cornstarch, vinegar, and vanilla, the texture changes slightly—it becomes more stable. It should still be airy, but now it holds. I like to shape mine using an offset spatula, creating slightly raised edges so the filling doesn’t slip off later. The swirls and peaks will brown lightly in the oven and catch just enough attention without needing decoration.

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Baking Tips for a Pavlova That Doesn’t Crack or Collapse

The oven needs to be low—250°F is ideal. The shell crisps while the inside stays soft. You’ll know it’s ready when the exterior feels firm and just slightly golden, not brown.

Once it’s baked, leave it in the oven with the door ajar for an hour. This cool-down prevents the meringue from cracking due to sudden temperature changes. I usually wedge a wooden spoon in the oven door and walk away. Letting it rest this way is key. The shell stabilizes and finishes drying gently.

You can store the unfilled meringue in an airtight container at room temperature for a full day. I wouldn’t refrigerate it—the moisture in the fridge softens the shell too much and steals that satisfying crunch.

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Whipping the Cream and Preparing the Peaches for a Balanced Pavlova Topping

Use cold cream straight from the fridge. Beat it until it forms soft peaks. Add powdered sugar and vanilla near the end, just enough to round out the flavor. It shouldn’t feel dense—it should spread softly and settle into the center of the pavlova like it belongs there.

Choose peaches that are ripe but still firm. If they’re too soft, they’ll slide around and lose shape. Slice them thin. The thinner the slice, the easier it layers and the more elegant it looks. If the fruit feels too juicy, I pat it down lightly with a paper towel before arranging.

That spiral of peaches? It’s optional, but satisfying. I’ve layered them every which way. What matters more is that the slices nestle into the cream without sliding off.

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Drizzling the Honey for Depth and Visual Warmth

Use floral honey like orange blossom or clover. Drizzle it at the very end, just before serving. The warmth of the honey balances the peaches and adds a soft glow across the top of the cream.

Sometimes, I gently warm the honey before using it—it becomes easier to drizzle and creates those beautiful, slow-moving ribbons over the cream. Let it run naturally down the sides. The uneven flow gives the pavlova movement and life on the plate.

You could even swap in raspberry honey or lavender if you want something more floral, though I usually come back to clover. It lets the peaches speak.

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Serving and Storing Peach Pavlova with Cream and Honey

Serve the pavlova within an hour after assembling. The contrast between the crisp shell, the whipped cream, and the peaches works best when fresh. If it sits too long, the cream softens the meringue and takes away that texture.

If you want to prep ahead, make the meringue shell a day early and store it in an airtight container. Keep the cream and fruit separate until right before serving.

Leftovers? They exist for about an hour in my house. But if you must store them, refrigerate covered for a few hours. Just know the texture changes, and the meringue softens.

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Try These Other Summer Desserts You’ll Love

If this Peach Pavlova speaks to your love of texture and fruit-forward flavor, you’ll probably enjoy my Raspberry Swirl White Chocolate Blondies. They offer a similar balance of sweet and tart, but with a chewy blondie base instead of meringue.

The Raspberry Caramel Millionaire’s Shortbread layers buttery shortbread with rich caramel and sharp berry notes. You can find it here.

Or try something chilled like the Strawberry Shortcake Ice Cream Cake for warmer days. It’s easy to slice and makes an excellent backyard treat. Take a look here.

And if you enjoy nutty flavors, the Pistachio Tart brings something different with its buttery crust and earthy flavor.

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Let Me Know How Yours Turned Out—And Save This Recipe for Later

You can pin this Peach Pavlova with Honey Drizzle to your favorite summer desserts board so you can find it when peaches come back in season. If you made it—or plan to—drop a comment below.

Tell me how you sliced your peaches or what honey you used. I always love hearing how others bring their own flavor to these desserts. You’re part of this kitchen, too.

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