Enjoy this summer twist on a timeless Australian dessert - fig and cinnamon Pavlova. It is a stunning meringue combined with the praline cream and decorated with fresh figs that are perfect for a special occasion or a dessert for whenever just because!

Have you ever been obsessed with any fruit? You will not believe how much I love figs and how I wait for fig season each year.
Once they first appear in a grocery store, I come back home with a box of fresh figs each time I go shopping. So I get the most out of fig season every year.
After making Fresh Fig and Almond Cake, Fig Tart with Hazelnut Praline, and Savoury Muffins With Ham And Figs, I am up for another sweet summer delight - 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 the 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, mini Pavlovas are another variation.
The center of Pavlova is usually gooey, almost toffee-like. It is usually topped with traditional whipped cream and fruit.
Why you should try this recipe
- Adding brown sugar and baking the meringue base to perfection results in the dry and crispy meringue.
- Ground cinnamon brings an additional flavor.
- Making a thin layer of dark chocolate in the centre of the Pavlova shell holds the cream and prevents the meringue from soaking.
- The nutty taste of the praline cream is well balanced with the caramel-cinnamon flavor of meringue.
- Drizzle of honey and chopped pistachios on top of the cake give a beautiful and tasty touch.
Ingredients
Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.
Egg whites: the recipe calls for large egg whites. It is easy to separate egg whites from egg yolks while the eggs are right from the fridge. Use an egg separator: it is so helpful!
Then let egg whites warm up to room temperature for 30 to 60 minutes before you start making the meringue.
Sugar: use regular granulated sugar or caster sugar. It is preferable to process sugar in a food processor for a few seconds to get superfine sugar, which helps to whisk the meringue.
Brown sugar: either use golden brown sugar or replace it with dark brown muscovado sugar if you prefer.
Ground cinnamon: use Ceylon ground cinnamon, but if you want to intensify the flavor, you can consider trying Saigon cinnamon.
Hazelnut praline: make hazelnut praline paste yourself or use a store-bought hazelnut praline.
Whipping cream: 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 making the cream.
Pistachios: use either raw or toasted unsalted pistachios.
Dark chocolate: choose high-quality dark chocolate such as Valrhona dark chocolate. Replace it with milk chocolate or white chocolate if desired.
Figs: fresh seasonal figs are the stars of this Pavlova.
Honey: your favorite brand of honey as a topping.
Mascarpone cheese: use your favorite brand of mascarpone, too.
Need to adjust your baking pan size?
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How to make fig Pavlova
Heat oven to 250 degrees F/120 C. Get ready a large baking tray covered with parchment paper.
Draw a 9-inch circle (23 cm in diameter) with a pencil and turn the baking paper so that the drawn circle will face down.
To make the meringue, prepare a bain-marie/water bath. In a large bowl, place egg whites, granulated and brown sugar, and combine with a hand whisk.
Bring the pot over a water bath and beat egg whites for 4 minutes, using the hand whisk (photo 1).
Make sure that the water of the water bath is not boiling: it has to simmer.
Once sugar is melted, take the bowl out of the water bath. Next, transfer the meringue mixture to the bowl of a stand mixer fitted with a whisk attachment.
Whisk it at high speed for 5 minutes until the stiff peaks form (photo 2).
Add cinnamon and whisk again (photo 3). Spoon meringue into the center of the circle on a lined baking sheet.
Form the nest using a palette knife or the back of a spoon. Try to lift the edges of the meringue nest (photo 4).
Bake in the preheated oven for 3 hours. Once the meringue is ready, turn oven off, but do not remove the meringue from the oven.
Let it cool with the closed oven door for 2 hours (photo 5).
Melt dark chocolate in a microwave, stirring every 30 seconds, or melt it over a double boiler.
Brush the center of the meringue with the melted chocolate using a silicone brush. Let it set for a couple of hours (photo 6).
To make the praline cream, place whipping cream, mascarpone cheese, and hazelnut praline in a bowl of the stand mixer and whip cream for 1 minute.
Be careful not to over-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, place the cooled Pavlova meringue on a serving dish.
Garnish the center of the cake with the praline cream and arrange fresh figs (photo 9).
Warm honey in a water bath and add raw pistachios. Pour the honey and nuts mixture on top of the Pavlova (photo 10). 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.
You can experiment with different types of sugar: golden brown sugar, cane sugar, or white sugar.
The dry and crunchy center of the Pavlova is covered with a layer of dark chocolate. You can easily replace it with milk or white chocolate.
The mascarpone-based cream is flavored with almond praline. Feel free to replace it with a homemade hazelnut praline paste or a store-bought hazelnut praline.
Finally, use a well-known whipped cream instead of praline cream and fruit of your choice. Make your life easier with Pavlova recipes!
Flavor the whipped cream with rose water, vanilla extract, or orange blossom water if desired.
Storage
Pavlova is a delicious and satisfying dessert that has to be enjoyed fresh.
Once it is assembled, you have to eat the Pavlova right away or store leftovers in the refrigerator for no longer than 24 hours.
Unfortunately, you cannot freeze the assembled Pavlova. But the meringue shell can survive in the freezer for up to three months.
To do so, transfer the cooled Pavlova meringue to a baking sheet lined with parchment 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, simply bring the meringue back and let it sit at room temperature for 2 to 3 hours before serving.
Expert Tips
- Read on eight tips to make the perfect meringue.
- Make homemade almond praline instead of hazelnut praline if you prefer. Following the recipe where switch hazelnuts for almonds or use a store-bought hazelnut praline.
- If the praline cream begins to split, add some whipping cream and whisk again.
- Refrigerate the praline cream till serving. Once you fill the meringue nest with cream and fresh figs, serve immediately.
FAQ
Bain-marie is a fancy French term for 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. Ensure 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 the recipe's instructions.
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Recipe card
Fig And Cinnamon Pavlova
Enjoy this summer twist on a timeless Australian dessert - fig and cinnamon Pavlova. It is a stunning meringue combined with the praline cream and decorated with fresh figs that is perfect for a special occasion or a dessert for whenever just because!
- Total Time: 4 hours, 15 minutes (plus resting time)
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Ingredients
For the meringue:
- ½ cup (122g) egg whites
- ½ cup + 2 ½ teaspoons (125 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 ½ teaspoons ground cinnamon
For the praline cream:
- 1 tablespoon hazelnut praline
- ⅔ cup + 3 ½ tablespoons (200 ml) whipping cream
- 14.1 oz (400 g) mascarpone
For assembling:
- 0.7 oz (20 g) raw pistachios
- 1.7 oz (50 g) dark chocolate (70% cacao)
- 21 oz (600 g) fresh figs
- 3 tablespoons honey
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 250 degrees F/120 C. To make the meringue, prepare a baking sheet covered with parchment paper. Draw a circle of 9 inches/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, caster, and brown sugar, and combine with a hand whisk. Bring the pot over a bain-marie and beat 4 minutes, using the hand whisk. 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 for 5 minutes, until the meringue becomes stiff and glossy. Add cinnamon and whisk again.
- Pour the meringue into 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. 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.
- 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.
- 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 to over-whisk the cream; otherwise, it might split. Refrigerate till serving.
- To assemble the cake, garnish the center of the cake with the praline cream and arrange fresh figs cut into 1 cm thick rings. Warm honey in a water bath and add raw pistachios. Pour the honey/nuts mixture on top of the figs. Serve immediately.
Notes
- Read on eight tips to make the perfect meringue.
- Make homemade almond praline instead of hazelnut praline if you prefer. Follow the recipe where you switch hazelnuts for almonds or simply use a store-bought hazelnut praline.
- If the praline cream begins to split, add some whipping cream and whisk again.
- Refrigerate the praline cream till serving. Once you fill the meringue nest with cream and fresh figs, serve immediately.
Nutrition
- Serving Size: 1 slice
- Calories: 383 g
- Sugar: 51.8 g
- Sodium: 64 mg
- Fat: 13.6 g
- Saturated Fat: 7.2 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 37 mg
Keywords: cinnamon Pavlova, fig Pavlova, brown sugar Pavlova
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 revised to include improved content and photos. All posted pictures are mine.
Sapana says
This is seriously so delicious! The figs elevate this dessert and make it the perfect crowd pleaser!
★★★★★
Irina | Baking Like a Chef says
Sapana, thank you so much! It really serves 12 people at once!
Beth Pierce says
What a delicious dessert; a restaurant worthy recipe, indeed! Delish!
★★★★★
Irina | Baking Like a Chef says
Thank you Beth! This Pavlova is really GOOD!
Veena Azmanov says
I am definitely checking this for the weekend. Looks too delicious and yum.
★★★★★
Irina | Baking Like a Chef says
Veena, happy baking and enjoy!:)
Suzy says
Wow! I've seen lots of pavlova made with different types of berries but I am LOVING that you made this with figs! Can't wait to give this a try!
★★★★★
Irina | Baking Like a Chef says
Suzy, you will love this Pavlova. Flavored with cinnamon, the cake is topped with the praline cream that adds an additional nutty taste and flavor.
Neha says
Such brilliant selection of flavors! I love fig and cinnamon together, so this recipe is already a winner.
Irina | Baking Like a Chef says
Neha, thanks a lot! I agree with you regarding a combination of flavors in this Pavlova.:)
Natalie says
I love cinnamon desserts! This pavlova looks gorgeous and perfect for special occasions ♥
★★★★★
Irina | Baking Like a Chef says
Natalie, I have the same love for cinnamon flavored desserts! Enjoy!:)
Beth says
Oh, this is just dreamy! I love that it seems simple to make but still so elegant looking!
★★★★★
Irina | Baking Like a Chef says
Yes, this Pavlova is baked for 3 hours. Then it rests for a few hours, but the hands-on time is 45 minutes. As a result, this stunning dessert!
Alexandra says
I absolutely adore figs, so I was immediately drawn to this recipe. And I am such a fan of Yotam!
This is a beautiful pavlova 🙂
★★★★★
Irina | Baking Like a Chef says
Alexandra, happy baking and enjoy!:)
Tonje says
Wow! This looks amazing! I can't wait to try this recipe this weekend.
★★★★★
Irina | Baking Like a Chef says
Tonie, you will love this Pavlova! Happy baking!
Veena Azmanov says
I am drooling. Awesome and delicious flavors.
★★★★★
Irina | Baking Like a Chef says
Thank you Veena!
Cathy says
You have really caught my attention with your pavlova! This looks absolutely amazinggggg!!! I am making this for sure for the holidays, it has been saved! Thank you for such an elegant version.
★★★★★
Irina | Baking Like a Chef says
Cathy, thank you! I often bake this Pavlova during the summer time. Since it is gluten-free, the dessert pleases everyone!
Traci says
This gorgeous recipe is just in time for fresh fig season. Thanks for all the tips and resources to make it easy! 🙂
★★★★★
Irina | Baking Like a Chef says
Traci, you are welcome! Thanks for your warm words!
Veena Azmanov says
Flavorful and a delicious dessert option for my loved ones.
★★★★★
Irina | Baking Like a Chef says
Veena, happy baking and enjoy!
Jamie says
Wow this is such a beautiful dessert! I love the praline cream and addition of cinnamon. Such great flavors here!
★★★★★
Irina | Baking Like a Chef says
Jamie, thank you! This Pavlova is really GOOD!
Tisha says
This dessert is absolutely gorgeous! The meringue is perfect
★★★★★
Irina | Baking Like a Chef says
Thank you Tisha!
Thomas says
Hello, I'd really like to try this recipe, but this looks huge: if I divide the ingredients by two, how much do you think I should reduce the time in the oven? Thanks!
Irina says
Hi Thomas, and thank you for your interest in the recipe. Half of the recipe will result in a tiny Pavlova; I would take 2/3 of the ingredients. As for the baking time, I have not tested to make the smaller Pavlova, but try to bake for 2.5 hours. This Pavlova does not have the marshmallow center, so it will be fine if you get a bit. Happy baking and enjoy it!
Thomas says
Thank you very much for your answer. I’ll try that!
Irina says
Please, let me know if you have more questions. Happy baking!