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Fig And Cinnamon Pavlova

Fig and cinnamon Pavlova on a cake stand lined with parchment paper.

5 from 14 reviews

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.



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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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. 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.


  1. 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.
  2. Opt for homemade or store-bought superfine Baker's sugar.
  3. Don't open the oven door during baking.
  4. Avoid over-whisking the praline cream to prevent its splitting. If the cream begins to split, add some cold heavy cream and whisk again.
  5. Refrigerate the praline cream until assembling the dessert. Once you fill the meringue shell with cream and fresh figs, serve immediately.  


Keywords: cinnamon Pavlova, fig Pavlova, brown sugar Pavlova




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