Fig And Cinnamon Pavlova
This fig and cinnamon Pavlova is a summer twist on a timeless Australian dessert. It is a stunning meringue combined with praline cream and decorated with fresh figs that are 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
Scale
For the meringue:
- 1/2 cup (122 g) egg whites, room temperature
- 1/2 cup + 1 tablespoon (125 g) caster sugar
- 1/2 cup (100 g) brown sugar
- 1 1/2 teaspoons ground cinnamon
For the praline cream:
- 1 tablespoon hazelnut praline
- 2/3 cup + 3 (200 g) cold heavy cream, 30% fat
- 1 1/2 cups (360 g) cold mascarpone cheese
For assembling:
- 1 oz. (30 g) raw pistachios
- 1 lb. (454 g) fresh figs
- 3 tablespoons honey
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Instructions
- Preheat oven to 250°F (120°C). 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 water bath. In a large heatproof bowl, place egg whites, caster, and brown sugar, and combine with a hand whisk.
- Bring the pot over the water bath and beat for 4 minutes, using the hand whisk. Make sure that the water of bain-marie is not boiling: it has to simmer.
- Once the sugar is melted, take the bowl out of the water bath and whisk on high speed for 5 minutes until the meringue becomes stiff and glossy. Add ground cinnamon and whisk for 20-30 seconds.
- Spoon the meringue into the center of the circle and shape 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.
- To make the praline cream, place cold heavy cream, cold mascarpone, and hazelnut praline in a bowl of the stand mixer and whisk for 1 minute. Refrigerate it till assembly.
- To assemble the Pavlova, garnish the center of the dessert 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 and nuts mixture on top of the figs. Serve immediately.
Notes
- Make sure that a metal bowl is clean and dry before whisking egg whites. Any residual moisture or grease traces prevent egg whites from whisking.
- Opt for homemade or store-bought superfine Baker's sugar.
- Don't open the oven door during baking.
- Avoid over-whisking the praline cream to prevent its splitting. If the cream begins to split, add some cold heavy cream and whisk again.
- Refrigerate the praline cream until assembling the dessert. Once you fill the meringue shell with cream and fresh figs, serve immediately.
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Nutrition
- Serving Size: 1 slice
- Calories: 391
- Sugar: 41.2 g
- Sodium: 53 mg
- Fat: 21.6 g
- Saturated Fat: 11.5 g
- Carbohydrates: 49.4 g
- Fiber: 4 g
- Protein: 5.4 g
- Cholesterol: 61 mg