Ottolenghi Fig and Cinnamon Pavlova

Quick Summary: Fig and cinnamon Pavlova is an Ottolenghi-inspired dessert made of a crisp cinnamon meringue shell, hazelnut praline cream, and fresh figs finished with honey and pistachios. It bakes low and slow for about 3 hours, serves 8 to 10, and is best assembled just before serving.

What is Pavlova?

Pavlova is a white meringue dessert with a gooey, almost toffee-like center topped with traditional whipped cream and fresh fruit. Pavlova dessert is usually served as a whole cake, but mini Pavlovas are another variation.

The origin of Pavlova is considered to be Australia or maybe New Zealand. It depends on who you ask. Australians and New Zealanders are proud of being the first to create the dessert.

However, there is no doubt that the Pavlova cake was named after the Russian ballerina Anna Pavlova.

Why you'll love this recipe

Here is why this fig and cinnamon Pavlova deserves a spot at your table:

• Seasonal and festive: Brown sugar and cinnamon give the meringue a warm fall flavor, while fresh figs make it feel special.
• Ottolenghi-inspired: It is adapted from Yotam Ottolenghi's famous cinnamon pavlova, with a praline cream twist.
• Easy and straightforward: The steps are simple, and most of the time, it's hands-off baking.
• Perfect for celebrations: It suits birthdays, anniversaries, dinner parties, and holiday tables.
• Make-ahead friendly: The meringue shell can be baked a day ahead and assembled before serving.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: The recipe calls for large egg whites at room temperature. It is easy to separate egg whites from egg yolks with an egg separator while the eggs are still cold from the fridge. Then let the egg whites warm to room temperature for 30 to 60 minutes before you start making the meringue.

Pro tip: If you want to use up your egg yolks, don't miss my Italian pastry cream, Bavarian cream,or crème Anglaise recipes.

• Sugar: Use regular granulated or caster sugar. Process granulated sugar in a food processor for a few seconds to make superfine sugar, which helps the meringue whisk.

• Brown sugar: Use golden brown sugar or replace it with dark brown muscovado sugar.

• Ground cinnamon: Use Ceylon ground cinnamon; if you want to intensify the flavor, try Saigon cinnamon.

• Hazelnut praline: Make your own hazelnut praline paste, or use store-bought.

• Heavy cream: Choose heavy or heavy whipping cream with at least 30% fat content. Whisk the cold cream in a chilled metal bowl for the best results. Keep the empty container in the freezer for about 15 minutes before you start.

• Pistachios: Use either raw or toasted unsalted pistachios.

• Figs: Fresh seasonal figs are the stars of this Pavlova.

• Honey: Use your favorite brand of honey as a topping. Please read my comprehensive guide if you want to learn how to liquify honey.

• Mascarpone: Use your favorite brand to stabilize whipped cream.

Equipment

Here are the key tools you'll need to make this fig and cinnamon Pavlova:

• stand mixer fitted with a whisk attachment, beating the meringue to stiff, glossy peaks.
• food processor to grind the hazelnut praline into a smooth paste.
• hand whisk to whip the praline cream, then combine with the mascarpone.
• egg separator to cleanly separate the whites from the yolks.
• A large baking sheet to bake the pavlova shell.
• parchment paper to line the baking sheet and draw the meringue circle.

How to make fig and cinnamon Pavlova

Step 1. Heat oven to 250°F (120°C). Get ready a large baking tray covered with parchment paper. Draw a 9-inch (23 cm) circle with a pencil, then turn the baking paper so the drawn circle faces down.

Step 2. To make the meringue, prepare a bain-marie (water bath). In a large bowl, place the egg whites, superfine white sugar, and brown sugar, and whisk together with a hand whisk.

Step 3. Bring the bowl over a water bath and beat egg whites for 4 minutes, using the hand whisk (photo 1). Ensure the water in the bath is not boiling; it should be simmering.

Step 4. Once the sugar has melted, remove the bowl from the water bath. Transfer the meringue mixture to the bowl of a stand mixer fitted with a whisk attachment.

Step 5. Whisk it at high speed for 5 minutes until the stiff peaks form. Add ground cinnamon and whisk for 20-30 seconds (photo 2).

Step 6. Spoon meringue into the center of the circle on a lined baking sheet. Shape the nest using a palette knife or the back of a spoon. Try to lift the edges of the meringue nest (photo 3).

Step 7. Bake in the preheated oven for 3 hours.

Step 8. Once the meringue is ready, turn off the oven but do not remove it. Let it cool with the closed oven door for 2 hours (photo 4). 

Step 9. To make the praline cream, place cold heavy cream, cold mascarpone cheese, and hazelnut praline in the bowl of a stand mixer and whip for 1 minute. Refrigerate it till assembly (photo 5).

Step 10. To assemble Pavlova, cut figs into 1 cm thick rings. Place the cooled Pavlova meringue on a serving dish.

Step 11. Garnish the Pavlova center with the praline cream and arrange fresh figs (photo 6).

Step 12. Warm up the honey in a water bath, and add raw pistachios. Pour the honey-and-nut mixture over the Pavlova. Serve immediately.

Expert Tips

1. Ensure a metal bowl is clean and dry before whisking egg whites. Any residual moisture or grease traces prevent egg whites from whisking.
2. Opt for homemade or store-bought superfine Baker's sugar.
3. Don't open the oven door during baking.
4. Avoid over-whisking the praline cream to prevent its splitting. If the cream begins to split, add some cold heavy cream and whisk again.
5. Refrigerate the praline cream until assembling the dessert. Once you fill the meringue shell with cream and fresh figs, serve immediately.

Recipe variations

The original fig Pavlova recipe, a creation of Yotam Ottolenghi and Helen Goh, is made with dark brown muscovado sugar and flavored with cinnamon, but you can experiment with other flavors.

• Pavlova shell: Use different types of sugar, from golden brown sugar to cane sugar or white sugar.

• Filling cream: Replace hazelnut praline paste with almond praline. Or replace praline cream with sugar-free whipped cream or French Chantilly cream.

• Flavorings: Flavor the whipped cream with rose water, vanilla extract, or orange blossom water.

• Fruits: Swap seasonal figs with other fresh fruit. If you want to learn about the different fruit flavor combinations and how to use them in baking, please download my fruit flavor pairing chart.

Storing & freezing

Once the Pavlova is assembled, serve it right away. Store leftovers in the refrigerator for no longer than 24 hours.

Can you freeze fig and cinnamon Pavlova? Unfortunately, you cannot freeze the assembled Pavlova. But the meringue shell can be stored in the freezer for up to 3 months.

To do so, transfer the cooled Pavlova meringue to a parchment-lined baking sheet and freeze for at least 3 hours. Then, place it in a freezer bag, remove as much air as possible, seal and label the bag, and freeze for up to 3 months.

To thaw, bring the meringue back to room temperature and let it sit for 2 to 3 hours before assembling.

Recipe FAQ

Is this an Ottolenghi pavlova recipe?
Yes. This fig and cinnamon pavlova is adapted from Yotam Ottolenghi's cinnamon pavlova, with a hazelnut praline cream and fresh figs added on top.

What is a bain-marie?
A bain-marie is the French term for a hot water bath. It gently heats the egg whites and sugar, so the meringue whips up smoothly and stably.

How do you make a bain-marie?
Pour about 3 inches (7.5 cm) of water into a saucepan, then set a heatproof bowl on top so it fits snugly without touching the water, and bring the water to a gentle simmer.

Why does the meringue crack?
Some cracking is normal for pavlova and adds to its charm. To limit it, cool the meringue slowly in the turned-off oven and avoid sudden temperature changes.

Can you make fig and cinnamon pavlova ahead of time?
Yes. Bake the meringue shell up to a day ahead and store it airtight, then add the praline cream and figs just before serving so it stays crisp.

How do you store pavlova?
Store the unassembled meringue shell airtight at room temperature for up to 2 days. Once assembled, keep it in the fridge and eat it the same day for the best texture.

How many calories are in fig and cinnamon pavlova?
One serving has about 391 calories, based on the recipe divided into the listed number of servings.

Love Pavlova desserts? Try these next!

• Festive Christmas Pavlova Wreath
• Mandarin and Gingerbread Pavlova
• 12 Pavlova Tips: How to Avoid Cracks and Flops
• Sans Rival Cake (Meringue Cake)
• Browse all the Cake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://ottolenghi.co.uk/. It was originally published on September 14, 2018. The recipe has been updated and may differ from what was initially published.