Honey-Orange Pavlova with Berries and Coconut
A light and airy meringue tart topped with tart berries, whipped cream, and a drizzle of honey-orange glaze for a modern twist on an Australian classic. This australian-inspired desserts (gluten-free) ready in about 160 minutes layers large egg whites, caster sugar, white vinegar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large egg whites
- 1.5 cups caster sugar
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 pint, sliced strawberries
- 1 cup blueberries
- 1/3 cup honey
- 2 tbsp orange juice
- 1 tbsp orange zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 250°F (120°C). In a stand mixer, whip egg whites until soft peaks form. Gradually add sugar, vinegar, and vanilla, beating until stiff, glossy peaks form.
- Step 2: Transfer meringue to a parchment-lined baking sheet. Shape into a 10-inch round, spreading to form a crust. Bake for 1 hour, then turn off oven and let dry for 2-3 hours.
- Step 3: In a bowl, whip cream until stiff. Spread over cooled meringue. Arrange berries on top.
- Step 4: Whisk honey, orange juice, and zest. Drizzle over meringue and serve immediately.
Frequently asked questions
How long does Honey-Orange Pavlova with Berries and Coconut take to make?
Total time is about 160 minutes (40 min prep + 120 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey-Orange Pavlova with Berries and Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey-Orange Pavlova with Berries and Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Orange Pavlova with Berries and Coconut for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Orange Pavlova with Berries and Coconut gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
