Fresh Fig And Cinnamon Pavlova

This Fig and Cinnamon Pavlova is a stunning meringue dessert combined with the praline cream and decorated with fresh figs. It is the perfect cake for a special occasion or a dessert for whenever just because! It takes 45 minutes hands-on and 3 hours to bake.

I have been obsessed with figs and fig desserts since this fruit first appeared in grocery stores this summer. Each time I go shopping, I come back home with a box of fresh figs. I have been getting the most out of fig season this year!

After I have already made Fresh Fig and Almond Cake, Fig Tart with Hazelnut Praline and Savoury breakfast Muffins With Ham And Figs, I am up for another sweet delight – fig and cinnamon Pavlova.

Jump to:

• Pavlova cake
• Fig and cinnamon Pavlova
• Why fig and cinnamon Pavlova recipe works
• How to make fig and cinnamon Pavlova step by step
• Expert tips
• Frequently Asked Question
• More delicious Pavlova recipes you will love
• French Fig And Cinnamon Pavlova

Pavlova cake

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

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

The classic cake Pavlova is a white meringue-based dessert served as a whole cake. However, small Pavlovas are another variation.

The center of Pavlova/s is usually gooey, almost toffee-like. It is usually topped with traditional whipped cream and fruit.

Fig and cinnamon Pavlova

Cinnamon Pavlova with fresh figs – a creation of Yotam Ottolenghi and Helen Goh – is made with dark muscovado sugar and flavored with cinnamon. Its dry and crunchy center is covered with a layer of dark chocolate. The mascarpone-based cream is flavored with almond praline.

I made some changes in the recipe, replacing dark brown muscovado sugar * with the more well known brown sugar. Then I used a homemade Hazelnut Praline, which I always keep stocked in the fridge; although, you can use a store-bought hazelnut praline *.

Why fig and cinnamon Pavlova recipe works

1. Adding brown sugar and baking the meringue to perfection results in the dry and crispy meringue.
2. Ground cinnamon brings an additional flavor.
3. Making a thin layer of dark chocolate in the center of the meringue nest holds the cream and prevents the meringue from soaking.
4. The nutty taste of the praline cream is well balanced with the caramel-cinnamon flavor of the meringue.
5. Honey/pistachio mixture poured on top of the cake gives a beautiful and tasty touch.

How to make fig and cinnamon Pavlova step by step

Preheat oven to 250 degrees F/120 C. Prepare a baking sheet covered with parchment paper *. Draw a circle of 23 cm in diameter with a pencil and turn the paper so that the ring will face down.

To make the meringue, prepare a bain-marie. In a large bowl, place egg whites, granulated and brown sugar, and combine with a hand whisk *. Bring the pot over a bain-marie and beat 4 minutes, using the hand whisk (photo 1). Make sure that the water of bain-marie is not boiling: it has to simmer. Once sugar is melted, take the bowl out of bain-marie and whisk on high speed 5 minutes, until the meringue becomes stiff and glossy (photo 2).

Add cinnamon and whisk again (photo 3). Pour the meringue on the center of the circle and form the nest, using a bent spatula * or a metal spoon. Try to lift the edges of the meringue nest (photo 4).

Bake for 3 hours. Once the meringue is ready, do not remove it from the oven. Let the meringue cool in the switched-off oven for 2 hours (photo 5). 

Melt dark chocolate in a microwave, stirring every 30 seconds, or melt it over a bain-marie. Brush the center of the meringue nest with the melted chocolate, using a silicone brush *. Let it set for 2 hours (photo 6).

To make the praline cream, place whipping cream, cheese mascarpone, and hazelnut praline in a bowl of the stand mixer * and whisk for 1 minute. Be careful not over to whisk the cream; otherwise, it might split. Refrigerate till serving (photo 7). Cut figs into 1 cm thick rings (photo 8).

To assemble the cake, garnish the center of the cake with the praline cream and arrange fresh figs (photo 9). Warm honey in a microwave and add raw pistachios. Pour the honey/nuts mixture on top of figs (photo 10). Serve immediately.

Expert tips

1. Replace brown sugar with dark brown muscovado sugar * if you prefer.
2. Make and use a homemade almond praline, following the recipe where switch hazelnuts for almonds or use a store-bought hazelnut praline *.
3. If the praline cream begins to split, add some whipping cream and whisk again.
4. Refrigerate the praline cream till serving. Once you fill the meringue nest with the cream and fresh figs, serve immediately.
5. Use roasted almonds (instead of raw pistachios) to decorate the cake.

Frequently Asked Question

What is bain-marie?

Bain-marie is a fancy French term of a hot water bath. It is used to make custards and melt chocolate. To make a bain-marie, pour 3 inches/8 cm of water in a saucepan, then place a heatproof bowl (another pot or a glass Pyrex bowl) on top of the pan.

Make sure that the top bowl fits snugly over the saucepan, so the steam is trapped beneath it. Bring the water to a simmer, place ingredients into the top pan, and follow instructions of the recipe.

More delicious Pavlova recipes you will love

• Plum Pavlova With Red Wine Sauce
• Mandarin And Gingerbread Pavlova
• Christmas Pavlova Wreath Recipe
• Browse all the Cake Recipes

If you try this recipe, please, rate it and leave a comment below, I love hearing from you! You can also follow me on Instagram, Pinterest, Facebook to see what I am getting up to. Visit my Yummly page and save recipes to your Yummly recipe box. Also, subscribe to my newsletter for recipe updates!

Print

The recipe was adapted from https://ottolenghi.co.uk/. It was originally published in September 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.