Pavlova needs dry sugar for its characteristic crisp shell and marshmallow centre, so this recipe does not replace the caster sugar with honey. Instead, honey is used as a finishing drizzle with cream, pistachios and seasonal fruit.
Estimated serves: 8 Estimated cooking/cooling: about 2 hours plus cooling
Recipe overview
This honey pavlova keeps caster sugar in the meringue and uses honey as a finishing ingredient instead of forcing a one-for-one sugar substitution. The finished pavlova pairs honey with cream, pistachios and seasonal fruit after baking, where the honey can contribute flavour without changing the structural role of sugar in the shell. Pavlova texture is sensitive to oven conditions, technique and humidity.
Ingredients
Pavlova
- 4 egg whites, at room temperature
- 220 g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Topping
- 300 mL thickened cream
- 1 tablespoon honey, plus extra to drizzle
- 2–3 cups seasonal fruit
- 40 g pistachios, chopped
Method
- Heat the oven to 150°C conventional (130°C fan-forced). Line a tray with baking paper.
- Whisk egg whites to soft peaks. Add caster sugar gradually, beating until the meringue is thick and glossy and most sugar granules have dissolved.
- Fold through cornflour, vinegar and vanilla.
- Shape into a 20 cm round with a slight hollow in the centre.
- Reduce the oven to 120°C conventional (100°C fan-forced) and bake for about 75 minutes.
- Turn off the oven and cool the pavlova inside with the door slightly ajar.
- Whip the cream to soft peaks and fold through 1 tablespoon honey.
- Top the pavlova with cream, fruit and pistachios. Finish with a very light honey drizzle just before serving.
Can I replace the caster sugar with honey?
Not as a simple one-for-one substitution. The sugar is structural in pavlova. Adding too much liquid honey to the meringue can affect drying, stability and texture.
Why is my pavlova weeping?
Humidity, undissolved sugar, under-baking, rapid cooling and topping too early can all contribute. Keep the shell dry until close to serving.
Can I make the shell ahead?
Yes. Once completely cool, keep it airtight at room temperature in a dry place. Add cream and fruit shortly before serving.
What fruit works best?
Use what is in season: berries, mango, passionfruit, peaches, nectarines and kiwi all work. The tartness of fruit helps balance the sweetness.
This makes an ideal finish for our Australian Christmas menu featuring honey. For another pistachio-and-honey idea, see Whipped Feta with Honey.
Allergen note: contains egg, milk and pistachios/tree nuts.
Recipe note: This recipe has been developed for home cooking but has not yet been independently kitchen-tested by Australian Honey Company. Results may vary with ingredients, equipment and cooking conditions.