Make an iconic pavlova this Australia Day – with drizzled honey, kiwifruit and strawberries.

Pavlova can be an egg-mess, or a dessert to successfully impress all the relatives. Honey Pavlova recipe credit to Capilano.

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6 egg whites, at room temperature

1 1/4 cups caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

300mls thickened cream

1 tablespoon Capilano Honey, plus extra to drizzle

250g strawberries, hulled and halved (quartered, if large)

1 kiwifruit, peeled and sliced


1. Preheat oven to 1200C. Draw a 22cm circle on baking paper. Lay baking paper on an oven tray, drawn side facing down.

2. Using an electric mixer, beat egg whites in a large clean and dry bowl until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating well between each addition. Continue beating until mixture is thick and glossy and sugar has dissolved. Add cornflour, vinegar and vanilla and beat on a low speed until just combined.

3. Spoon meringue onto prepared tray, using the marked circle as a guide. Smooth sides and top of pavlova. Use a palette knife or flat bladed knife to make furrows up the sides (this will strengthen the pavlova walls).

4. Bake for 1 hour 30 minutes or until meringue is dry and crisp. Leave pavlova to cool in oven with door slightly ajar (do not be concerned if pavlova sinks a little during cooling). When cold, transfer to a serving plate or store in an airtight container until ready to use.

5. Using an electric mixer, beat cream until firm peaks form. Stir in honey. Spread over top of pavlova. Top with strawberries and kiwifruit. Just before serving, drizzle extra honey over fruit.

Prep time: 20min Cook time: 90min