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Fig-pavlova-with-cardamom-cream.

Caramelised Fig Pavlova With Cardamom Cream

Rosanna Stevens
A sweet and fragrant fig and cardamom pavlova that makes the ideal dessert for a dinner party.
5 from 6 votes
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Prep Time 30 minutes
Cook Time 1 hour
Drying out and assembly time 3 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 305 kcal

Equipment

  • 1 large mixing bowl
  • 1 large, lined baking tray
  • 1 pestle and mortar
  • 1 small knife
  • 1 electric whisk or kitchen aid

Ingredients
 
 

Brown sugar meringue

  • 4 egg whites (large)
  • 300 grams golden caster sugar /fine light brown sugar

Cardamom cream filling

  • 400 ml heavy cream /double cream
  • 100 grams yogurt
  • 20 grams cardamom pods
  • 1 teaspoon lemon zest

Caramelised figs

  • 8 figs
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 teaspoon cardamom pods

Instructions
 

Meringue

  • Preheat the oven to 150 degrees Celsius/300 degrees Fahrenheit. 
  • Separate the egg whites from the yolks, taking particular care not to get any egg yolk into the white.
  • Whisk the egg whites until pale with stiff peaks using an electric hand whisk or stand mixer, then slowly add the sugar a small amount at a time whilst continuing to whisk the egg whites. The meringue mixture should turn opaque creamy white, thick, and glossy. 
  • Spoon the brown sugar meringue onto a lined baking tray and use a spatula to spread it into a circle with a slight dip in the middle. 
  • Bake the meringue in the oven for 1 hour, turning the heat down to 140 degrees Celsius/285 degrees Fahrenheit as soon as you put it in.
  • When the hour is up, turn the oven off but do not open it. Leave the meringue in the oven to cool and dry out, which will ideally be at least a few hours. 

Caramelized figs

  • Slice the figs into quarters and melt butter in a frying pan over medium heat.
  • Add the figs and a teaspoon of cardamom pods to the butter and sprinkle a tablespoon of sugar over them. 
  • Gently cook the figs in the butter, sugar, and cardamom pods until they soften and caramelize. Turn off the heat and allow to cool before removing the cardamom pods and discarding them.

Cardamom cream filling

  • Take the remaining cardamom pods and carefully split them open with a knife to remove the seeds. Grind the seeds into a fine powder in a pestle and mortar, coffee, or nut grinder. Some hard outer shells might remain, so pass them through a fine mesh sieve and discard the larger pieces that remain. 
  • Pour the cream into a large mixing bowl and add the ground cardamom seeds and lemon zest. Whip the cream until it is thick and stiffening, before mixing in the yogurt which will slacken it again. 

Assembly

  • Place the meringue base on a serving platter and spread the whipped cardamom cream filling into the dent in the middle.
  • Arrange the caramelized figs on top of the cream. Serve and enjoy! 

Video

Notes

If adjusting the quantities of this fig pavlova, allow for 75 grams/2.6 ounces of sugar per large egg white. 

Nutrition

Calories: 305kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 47mgPotassium: 235mgFiber: 2gSugar: 39gVitamin A: 661IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Keyword Brown sugar pavlova, Fig and cardamom, Fig Pavlova
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