Pavlova cake with sour milk and honey

Ingredients:

• Whites of 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon of sour milk or kefir
• 1 teaspoon cornstarch
• 2 tablespoons of honey
• 2 tsp vanilla extract
• 2 cups heavy cream
• 1 tbsp powdered sugar
• 1 cup fresh mango, finely diced
• 1 cup fresh pineapple, finely diced
• 0.5 cup fresh blueberries
• 2 kiwis, finely diced

Preparation:

1. Preheat oven to 150°C. Line a baking sheet with parchment paper.
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes. Add the granulated sugar 1 tablespoon at a time, beating well after each addition. The whites should be very stiff but hold soft peaks. Turn off the mixer and add the buttermilk, cornstarch, 1 tablespoon honey, and 1 teaspoon vanilla. Mix on low speed.
3. Place the meringue mixture in the center of the prepared baking sheet. Using a small spatula, spread it into a circle approximately 22 cm in diameter. Bake until the meringue is set, about 1 hour. It's okay if it cracks on the outside. Let it cool completely on the baking sheet before removing it from the pan, about 2 hours.
4. Meanwhile, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Add the powdered sugar and the remaining 1 teaspoon vanilla extract. Beat on high speed until soft peaks form, 2–3 minutes. Refrigerate until ready to serve.
5. Place mango, pineapple, blueberries and kiwi in a bowl and mix gently.
6. Carefully remove the meringue from the parchment and transfer it to a serving platter. Spoon whipped cream into the center. Spread it out with a spatula, leaving a small space around the edges so the meringue is visible. Top the cream with a mound of fresh fruit. Drizzle with the remaining 1 tablespoon of honey and serve immediately.
   
   Protein mass:
   On parchment paper, trace a 22 cm diameter shape with a pen. Turn the paper over and place the protein mixture inside the circle.