(Makes 1 large Pavlova)


6 egg whites, at room temperature

1/2 teaspoon cream of tartar

1 1/2 cups caster sugar

3 teaspoons cornflour

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 tablespoon Manuka Royale Honey

250ml fresh cream, whipped

500g fresh strawberries, hulled

2 tablespoons Manuka Royale Honey



Preheat the oven to 140ºC.

Use a side plate to draw a circle on a piece of baking paper and place onto a baking tray.

Using an electric mixer, whisk the egg whites and cream of tartar until stiff.

Add the sugar, a little at a time, until the sugar has dissolved (not gritty when rubbed between your fingers) and the mixture is lovely and glossy.

Add the remaining ingredients and mix for a further 30 seconds.

Spoon the mixture into the center of your circle, making the pile nice and high.

Using a palette knife or spatula, gently work the mixture into a fat cylinder shape, slightly flattening the top.

Sweep up the sides using the palette knife, creating little peaks at the top of each sweep.

Slightly indent the top of the pavlova, so you can fill with cream and berries.

Place the pavlova into the oven and immediately turn the temperature down to 100ºC.

Bake for 2 hours. Then turn the oven off and allow to sit in the warm oven for a further 2 hours.

Resist the urge to open the door at any point!

Once it has completely cooled and you are ready to serve, pile the top with fresh whipped cream and strawberries.

Drizzle generously with Manuka Royale Honey.

Buon appetito - Enjoy!


Note: You can store the undecorated pavlova in an airtight container for up to 2 days.