The Classic Pavlova with Classic Beechworth Honey





Featuring Classic Beechworth Honey


  1. Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.
  2. Add the sugar, a 1-2 tablespoons at a time, whisking until each addition is dissolved before adding more.
  3. It's very important to take your time, making sure the sugar has dissolved. Be patient!
  4. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy.
  5. Add the cornflour and vinegar to the egg white mixture and whisk for 30 seconds or until well combined.
  6. Preheat oven to 150°C (300°F). Using a pencil, draw a 20 cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a baking tray.
  7. Spoon the meringue mixture into the circle to make a neat round, shaping it as you go.
  8. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven.
  9. Whisk cream on a medium speed, adding a good squeeze of Classic Beechworth Honey. We add approximately 1 tablespoon, but you can add more or less to taste.
  10. Whisk until soft peaks form, taking care not to over whip.
  11. Spoon the cream on the meringue, topping with the classic combination of strawberries, kiwifruit and passionfruit.
  12. Finish with a good squeeze of Classic Honey.

Courses Dessert

Recipe by Beechworth Honey Blog at