Fig Pavlova

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Pavlova is a meringue-based dessert usually with whipped cream and fruit. Created in either Australia or New Zealand in honour of the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926.
I used Greek yoghurt instead of whipped cream and if you don't have or like pistachios, lightly toasted flaked almonds are just as good. You can also tweak the fruits to suit your tastes and the seasons.
When you whip egg whites, be sure to use clean, dry utensils and a clean bowl (metal, glass or ceramic bowls do better job than plastic). Also, the egg whites are best used at room temperature when whisking as they have a better ability to incorporate and hold more air. The white wine vinegar (or lemon juice) helps stabilize the whipped whites, so don't skip it. You might want to add one or two teaspoons of cornstarch to the meringue to help absorb extra moisture if the weather is hot and humid. Last, but not the least, don't add sugar too quickly, or the meringue will collapse. Mine took about 10 minutes. The meringue base can be baked the day before and left to cool in the oven overnight.

 

Fig Pavlova

adapted from House and Garden

Meringue	Topping
3 Egg whites, at room-temperature 1 pinch Salt 175 g Caster sugar 1/2 tsp Vanilla extract 1/2 tsp White wine vinegar 1 tbsp Ground pistachios	200 g Full fat Greek yoghurt 5 Ripe figs, quartered 2 tbsp Pomegranate seeds 1 tbsp Clear honey 1 tbsp Roughly chopped pistachios Dry rose petals Mint leaves

1. Beat the egg whites and a pinch of salt in the bowl of a stand mixer or with an electric whisk until they form stiff peaks. Gradually whisk in a heaped tablespoon of sugar thoroughly before adding the next (this will take about 10 minutes). Once the sugar is all whisked in, and the meringue looks thick, smooth and glossy, add the vanilla extract and white wine vinegar. Scrape the bottom and sides of the bowl just in case any sugar has sunk. Whisk for 1-2 minutes longer.
2. Preheat the oven to 110C/225F. Draw a 18-20cm circle on a piece of baking paper, then flip over so the outline is on the underside. Use to line a baking tray.
3. Pour the meringue onto the paper and smooth out to fill the circle. Place in the oven and bake for 1 hour 45 minutes or until outside is crisp and dry. Prop the oven door open with the handle of a wooden spoon, turn off the heat, and let the meringue cool gradually and completely. Meringue is done when it releases easily from the parchment paper without sticking.
4. When pavlova is cooled, slide onto a flat cake plate and remove the baking paper. Don’t worry if the pavlova collapses slightly and also expect cracks on the surface. Spoon the Greek yoghurt over the meringue, then arrange the figs on top. Scatter over the pomegranate seeds and pistachios, then drizzle over the clearn honey, being careful not to get it on the meringue. Garnish with rose petals and mint leaves. Serve straight away.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com