Pavlova is one of my favorite desserts. It's so good, crispy on the outside but chewy in the inside. But by adding roasted fig and honey as it's main fruit, this pavlova becomes even better.
Here's the story: We went fig picking at a friends house, and got seriously way too much figs. I think there were around 25! Not to mention the figs were huge. I couldn't decide what to do with 25 gigantic figs. So I decided to make fig pavlova, because why not? Adding honey makes brings out the flavor of figs, and a great touch to the pavlova itself.
The meringue (pavlova's base) is easy. It only needs:
Cream of Tarter
While beating your egg whites, mix on low. Gradually bring the speed to medium, and add your cream of tarter. Next, slowly add your sugar. If you pour the sugar too fast, you'll ruin your meringue. Mix on high speed until you meringue has stiff peaks.
Draw a 6" circle on parchment paper. Spoon your meringue on, and create peaks with a spoon along the sides. Roasting the figs with honey, let the figs kind of dry up and absorb the honey. There will be a sticky syrup left on your baking tray, so mix that into your whipped cream. It adds a little more fig in the dessert. :)
This pavlova is seriously delicious! Plus with all my figs, I'll have a few days worth of fig dishes, so stay tuned!
|Level: 👩🏽🍳👩🏽🍳|Time: 2 hours|Serves: 4|
3 egg whites, room temperature
3/4 cup sugar
1/4 teaspoon cream of tartar
4 figs, halved
4 tablespoons raw honey
1 cup heavy whipping cream
3 tablespoons powdered sugar
Grounded up pistachios, for garnish
Preheat oven to 275 degrees, and draw a 6" circle on parchment paper.
In a fitted stand mixer beat the egg whites on low speed. Slowly increase the speed to medium and add your cream of tarter. Slowly sprinkle in your sugar and beat on high, until stiff peaks form.
Spoon your meringue over your circle, and bake for 1 hour. Afterwards cool for 30 minutes.
Meanwhile preheat your oven to 400 degrees. In a baking sheet drizzle honey over the figs. Bake for 10 minutes and cool completely.
In a separate bowl with an electric mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spoon the leftover syrup from the roasted figs into your whipped cream.
With a spatula, top the pavlova with the whipped cream. Add figs, and grounded up pistachios. Serve immediately.
- The Bored Baker 👩🏽🍳