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
- 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.
Tried this recipe?Let us know how it was!