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
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!
** 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