Print

Fig And Cinnamon Pavlova

Pavlova topped with cream, figs, honey and pistachios served on a white plate: Close Up

5 from 14 reviews

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! 

Ingredients

Units Scale

For the meringue:

  • 1/2 cup (122g) egg whites
  • 1/2 cup + 2 1/2 teaspoons (125 g) granulated 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 1/2 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!

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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 microwave and add raw pistachios. Pour the honey/nuts mixture on top of the figs. Serve immediately.

Notes

  1. Read on eight tips to make the perfect meringue.
  2. 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.
  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 cream and fresh figs, serve immediately.

Nutrition

Keywords: cinnamon Pavlova, fig Pavlova, brown sugar Pavlova

FREE DOWNLOAD

Baking Essentials

Checklist

 

Get a list of the necessary baking tools and ingredients to start baking... Today!