Description
A stunning dessert that combines textures and flavors, perfect for holiday gatherings.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- 4–5 ripe figs, halved
- 1 tablespoon honey (plus extra for drizzling)
- ½ cup fresh raspberries
- ¼ cup pomegranate arils
- 2 tablespoons crushed pistachios or walnuts
- Fresh mint leaves, for garnish
Instructions
- Start by preheating your oven to 250°F (120°C) and lining your baking trays with parchment paper. In a pristine and dry mixing bowl, add the egg whites. Beat them with your mixer on medium speed until soft peaks begin to form.
- While continuing to beat the egg whites, gradually add the caster sugar, one tablespoon at a time. Keep mixing until you achieve stiff peaks.
- Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula.
- Using your spatula, scoop out the meringue and shape it into four discs of varying sizes on the lined baking trays.
- Place the baking trays in the preheated oven and bake for about 1 hour and 15 minutes.
- While the meringues cool, take a small pan and heat it over medium. Place the halved figs cut-side down in the pan and drizzle them with honey.
- To assemble your pavlova tower, start with the largest meringue disc and place it on your serving board. Spread a generous layer of whipped cream over it, followed by a layer of honeyed figs and fresh raspberries.
Notes
Ensure all utensils are free of fat for proper egg white whipping. Meringues can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 350 per serving
- Sodium: 10 mg
- Protein: 3 g