Honey Buttermilk Pavlova

  • Yield : 8 servings
  • Cook Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon buttermilk
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream
  • 1 tablespoon confectioners' sugar
  • 1 cup finely diced fresh mango
  • 1 cup finely diced fresh pineapple
  • 1/2 cup fresh blueberries
  • 2 kiwis, finely diced


Step 1

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Step 2

Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until stiff, about 3 minutes. Add the granulated sugar 1 tablespoon at a time, mixing well after each addition. The egg whites should look very thick and hold a soft peak. Turn the mixer off and add the buttermilk, cornstarch, 1 tablespoon of the honey and 1 teaspoon of the vanilla. Mix on low just to combine.

Step 3

Dollop the egg white mixture onto the center of the prepared baking sheet. Pushing outwards with a small offset spatula, spread the mixture into a circle about 9 inches in diameter. Bake until set and slightly golden, about 1 hour. Cracking on the outside of the pavlova is normal. Allow to cool completely on the baking sheet before removing, about 2 hours

Step 4

Meanwhile, pour the heavy cream into the bowl of an electric mixer fitted with a whisk attachment. Add the confectioners' sugar and remaining 1 teaspoon vanilla extract. Whip on high until soft peaks form, 2 to 3 minutes. Chill until ready to serve.

Step 5

Add the mango, pineapple, blueberries and kiwis to a mixing bowl and toss gently to combine.

Step 6

Carefully lift the pavlova from the parchment and place on a serving platter. Dollop the whipped cream onto the center. Use a small offset spatula to spread the cream outwards, leaving a slight rim of exposed pavlova on all sides. Top the cream with a mound of fresh fruit. Drizzle the pavlova with the remaining 1 tablespoon honey and serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *