Autumnal Pavlova with Figs & Honey

With beautiful figs in season this time of year, I wanted to create a dessert that hones in on their flavour and aesthetic. So I made a cinnamon-spiced pavlova filled with honey & orange infused double cream yoghurt, simply topped with ripe figs and toasted almonds. It is such a light, not too sweet dessert with subtle aromatics. The perfect ending to a roast lamb or pork (Mother's Day) lunch? Enjoy! x
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 6


Cinnamon Pavlova:

  • 4 egg whites from large room temperature eggs
  • 200 ml castor sugar
  • 1 tsp (5 ml) vinegar
  • 1 Tbs (15 ml) hot water
  • 1/2 tsp (2.5 ml) vanilla paste
  • 1 1/2 tsp (7.5 ml) ground cinnamon (I used Nomu's cinnamon, next level powerful stuff, so aromatic)
  • corn flour for dusting
  • extra cinnamon for dusting


  • 500 ml double cream yoghurt
  • zest of 1 orange
  • 2 Tbs 30 ml honey
  • 8 - 12 ripe figs halved or quartered
  • 50 g raw almonds roughly chopped and toasted
  • extra honey for drizzling


  • Preheat the oven to 140 degrees Celsius (non fan assisted).
  • Line a baking tray with baking paper and lightly dust with cornflour (this is very important).
  • Place the egg whites, sugar, vinegar, hot water and vanilla paste in a clean metal or glass bowl (or mixer) and whisk at the highest speed for 5 minutes until you have soft white peaks of meringue.
  • Gently fold in the cinnamon.
  • Spoon the mixture onto the lined tray into a 20 cm in diameter round. Gently create a well in the center. Be mindful not to make it too deep as it will thin out the base too much. Lightly sprinkle more cinnamon on the meringue.
  • Bake in the middle shelf for 1 hour and 30 minutes. Switch oven off and leave in the oven for another 30 minutes.
  • Remove from the oven and allow to cool completely before sliding onto a serving dish.
  • Mix the yogurt, zest and honey together and spoon into the pavlova.
  • Arrange the figs on top and sprinkle with generous amounts of toasted almond.
  • Drizzle with extra honey and serve immediately.


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