This pavlova recipe brings the dessert to the fall and holiday seasons with the flavors of cinnamon, maple and buttery, dried golden figs.
Eggs are the essential ingredient in a fluffy meringue dessert such as pavlova. Whipped to shiny, stiff peaks the nest of meringue bakes slowly so that it’s crisp on the outside and pillowy on the inside. The final layers of fruit and whipped cream create a treat of textures within each bite of this yummy pavlova recipe.
SERVINGS: 6
INGREDIENTS
Meringue
• ½ cup granulated sugar
• ½ cup powdered sugar
• 4 large egg whites
• ½ teaspoon fresh lemon juice
• pinch of salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
Maple Fig Filling
• 8 ounces dried golden figs (about 20)
• 2 cups boiling water
• 1 tablespoon unsalted butter
• 4 tablespoons pure maple syrup
• 1 teaspoon fresh lemon juice
• pinch salt
Topping
• ¾ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ¼ teaspoon ground cinnamon
Pavlova Recipe Preparation
Making the Meringue
To make the meringue, preheat the oven 200°F and place a piece of parchment paper to cover a baking sheet pan. Stir together the granulated sugar and the powdered sugar in a bowl, set aside.
Add the egg whites to an electric mixer fitted with a whisk attachment. Alternatively, a hand mixer can be used. Turn the mixer to medium. Start a stopwatch. Mix for 30 seconds until the whites foam slightly, then add the lemon juice and salt. Increase the speed to medium-high for 1 minute.
While the whites whip, add the sugars a heaping tablespoon at a time. Turn the mixer to high. Begin to check closely at about 8 minutes and mix until soft peaks form. Stop the mixer and add the cinnamon and vanilla, gently scrape the sides of the bowl if needed. Turn the mixer back to high until stiff peaks form. The whites should be shiny and hold their form when the whisk is lifted from the bowl, a total mixing time of about 10 minutes.
Add a dot of meringue under each of the four corners of the parchment paper to hold it in place on the baking sheet. Pile the meringue in the center of the baking sheet and use the back of a spoon to spread it into a 7½-to-8-inch circle, creating a slight indentation in the center like a nest.
Bake for 1 hour. Leave the oven door closed and turn off the oven. Let the meringue sit in the oven for 1 more hour. Remove the pan from the oven and set aside to cool completely.
Making the Pavlova Filling
While the meringue bakes, make the filling. Remove the stems from the figs and dice into small pieces. Place the figs in a bowl and cover them with the boiling water. Let sit for 20 minutes to soften. Strain the figs and reserve the soaking water.
Melt the butter in a large saucepan over medium heat. Add the figs and cook for 1 minute. Pour in 2 tablespoons of the maple syrup and 6 tablespoons of the reserved soaking water. Increase the heat to medium-high and simmer for 5 minutes, until thickened. Cool to room temperature.
Transfer the cooked figs to a small food processor or blender. Add the remaining 2 tablespoons of maple syrup, lemon juice, and salt. Pulse to chop all the ingredients. Add 2 to 4 more tablespoons of the soaking water, 1 tablespoon at a time, and continue to puree until thick and spreadable. Set aside.
Making the Topping
To make the topping, place the cream in the bowl of a mixer fitted with the whisk attachment. Mix on medium, then high for 6 to 8 minutes until firm peaks form. Stir in 1 tablespoon of powdered sugar. Chill until ready to use. Stir together the remaining 1 tablespoon of powdered sugar and the cinnamon in a small bowl.
Assembling & Serving
When ready to assemble, gently remove the meringue from the parchment and place on a serving plate. Spread at least ¾ of the fig filling inside the meringue nest. You can use all the filling to your preferences, or opt to reserve some in the refrigerator for other uses such as morning toast or to top yogurt.
Spread the whipped cream over the fig filling. Use a small mesh hand sifter to dust the whole dessert with the powdered sugar and cinnamon. Serve right away.
This pavlova recipe was written for Chickens magazine. Click here to subscribe.
