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Published 12/05/2026
1:30
Serves 6
Easy

Citrus and honey pavlova

A crisp meringue with a soft, marshmallow centre is topped with whipped cream, honey and slices of orange.

Finished with edible flowers, this pavlova recipe is a light, fresh dessert that’s perfect for relaxed summer entertaining.

What you'll need...

For the meringue

  • 4 large egg whites
  • 200g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar

For the topping

  • 300ml double cream
  • 2-4 tbsp runny honey
  • 1 tsp vanilla extract
  • 2 oranges, blood or regular is fine
  • Edible flowers

Method

  1. Heat the oven to 120°C/100°C fan/gas ½ and line a baking tray with baking paper, marking a 10-inch circle. Whisk the egg whites in a clean bowl until soft peaks form then, with the mixer still running, gradually add the sugar, until meringue mixture is thick, glossy and holding stiff peaks.

  2. Gently fold in the cornflour and vinegar. Spoon the meringue onto the baking paper and shape into a round within the circle, smoothing the top. Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely without opening the door.

  3. Use a sharp paring knife, trim the peel from the oranges and slice thinly. Whip the cream, honey and vanilla together with a hand whisk until you have soft peaks.

  4. Transfer the meringue to a serving plate and spread over the cream. Top with the orange slices and scatter with edible flowers.

Shop the tools you will need

Secondary image for image of Amalfi Stoneware Cake Stand 31cm Main image for image of Amalfi Stoneware Cake Stand 31cm

£30.00

Secondary image for image of Embossed Dinner Plate Sky Blue Set of 4 - 28cm Main image for image of Embossed Dinner Plate Sky Blue Set of 4 - 28cm

£20.00 £10.00

Secondary image for image of Enamel Baking Tray 36 x 27cm Main image for image of Enamel Baking Tray 36 x 27cm

£16.00

Secondary image for image of Stand Mixer Gun Metal 6L Main image for image of Stand Mixer Gun Metal 6L

£249.00 £199.20

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