Mini Manuka Honey Pavlovas with Roasted Figs and Lemon Mascarpone
Crisp-on-the-outside pavlovas topped with whipped mascarpone sweetened with New Zealand Manuka honey and warm roasted figs
An elegant NZ-inspired dessert: individual pavlovas light as clouds, finished with a Manuka honey–infused lemon mascarpone cream, honey-roasted figs and crunchy pistachios. Perfect for dinner parties or a seasonal weekend treat.
Timing
Cook Time: PT1H10M
Prep Time: PT25M
Rest Time: PT1H
Total Time: PT2H35M
Active Time: PT30M
Ingredients
4
each
egg whites (large)
(Notes: room temperature)
220
g
caster sugar
(Notes: superfine sugar for stable meringue)
1
tbsp
cornflour
(Notes: cornstarch)
1
tsp
white vinegar
(Notes: helps stabilise the meringue)
1
tsp
vanilla extract
(Notes: or seeds of 1 vanilla pod)
3
tbsp
Comvita Manuka honey
(Notes: UMF 16+ (or your preferred Manuka), divided: 1 tbsp for figs, 2 tbsp for cream)
300
ml
double cream
(Notes: cold)
150
g
mascarpone
(Notes: chilled)
1
zest
lemon
(Notes: finely grated)
6
each
fresh figs
(Notes: halved if small; ripe but firm)
30
g
pistachios
(Notes: roughly chopped, toasted)
6
sprigs
fresh mint
(Notes: to garnish)
Instructions
Step 1
Preheat oven to 140°C (fan off if possible). Line two baking trays with baking paper and draw six 10cm circles on the underside as guides.
Tip: Use a pencil to draw circles on the underside so the pencil marks don’t affect the meringue surface.
Timing: PT5M
Step 2
Whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the mixture is glossy and holds stiff peaks (mixture should feel smooth when rubbed between fingers).
Tip: Add sugar slowly to ensure a glossy, stable meringue—rushing makes grainy meringue.
Timing: PT10M
Step 3
Gently fold in the cornflour, white vinegar and vanilla using a spatula. Spoon the meringue onto the prepared circles, creating shallow wells in the centres for the cream later.
Tip: Make the centre slightly depressed so the cream and figs sit neatly without sliding off.
Timing: PT5M
Step 4
Bake at 140°C for 1 hour and 10 minutes until crisp on the outside and slightly pale. Turn the oven off and leave the pavlovas inside with the door closed to cool for at least 1 hour (this prevents cracks).
Tip: Allowing them to cool slowly in the oven gives a chewier interior while keeping the exterior crisp.
Timing: PT1H10M
Step 5
While the pavlovas bake, place the halved figs on a roasting tray, drizzle 1 tbsp Manuka honey over them and roast at 180°C for 10–12 minutes until just caramelised. Set aside to cool slightly.
Tip: Choose figs that are ripe but still hold their shape so they don’t turn to mush when roasted.
Timing: PT12M
Step 6
Whip the cold double cream and mascarpone together until soft peaks form. Fold in 2 tbsp Manuka honey and the finely grated lemon zest—taste and add a little more honey if you prefer sweeter cream.
Tip: Use chilled bowls and beaters for quicker, more stable whipping.
Timing: PT5M
Step 7
Assemble just before serving: spoon or pipe the Manuka lemon mascarpone into the centre of each pavlova, top with 2 roasted figs (or 3 quarters), sprinkle with toasted pistachios and garnish with fresh mint leaves. Drizzle a little extra Manuka honey over the figs if desired.
Tip: Assemble at the last minute to keep the pavlova shells crisp; if you must assemble early, store in a cool place and serve within 30 minutes.