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Pavlova with Spiced Figs and Ginger cream
This is a wonderful combination of sweet spiced figs with a delicious gooey meringue.
For the Pavlova
• 4 large free range eggs
• 200g golden caster sugar
• 1 tbsp. cornflour
• Pinch of Sea salt
For the ginger cream
• 400ml double cream
• 125g mascarpone
• 1 tbsp. stem ginger syrup
• 1 ball of stem ginger, finely
chopped
For the spiced figs
• 8 figs
• 1 knob of butter
• 1 tbsp. dememara sugar
• ½
tsp. ground cinnamon
• 2 tbsp. stem ginger syrup
• 2 star anise
• ½
orange, zest and juice
METHOD
1. Start by making the meringue, whisk the egg whites until they form stiff peaks, then add
the sugar a little at a time until it is completely incorporated, add the salt and cornflour
and continue to whisk until the mixture is glossy.
2. Place a sheet of greaseproof paper onto a large baking tray and spread the meringue
out to the size of an A4 sheet of paper and try and make the sides taller than the middle
which should have a slight dip. Bake in a low oven 130°C/ gas
½
for 1
½
hours until crisp.
Then remove from the oven and cool. If you are making this the day before turn the oven
off and allow to cool in the oven.
3. Turn the oven up to 180°C/ Gas 8. Slice the figs into quarters. Butter an ovenproof dish
generously, and place the figs into the dish. Sprinkle the sugar and ground cinnamon over
the figs and drizzle over the stem ginger syrup. Place the star anise in between the figs
then squeeze over the juice of half the orange. Bake in the oven for 20 minutes until the
figs have softened and the juice is bubbling. Remove from the oven and allow to cool.
4. To make the ginger cream, beat the double cream until it forms soft peaks, add the
mascarpone, steam ginger syrup and chopped steam ginger and stir it through. Chill until
you are ready to assemble.
5. Carefully remove the Pavlova from the greaseproof paper onto a suitable serving dish.
Pile the cream and spread it over the Pavlova. Arrange the figs over the top and drizzle
any juice from the figs, finish with a scattering of orange zest.
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2017-06-09 3:17 PM
