Mini pavlovas with caramelised figs

Name: Mini pavlovas with caramelised figs
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 3 egg whites, at room temperature; 110g (½ cup) castor sugar; 60g (¼ cup, firmly packed) light brown sugar; ½ tsp natural vanilla extract; 1 tsp white vinegar; 250ml (1 cup) thickened cream; icing sugar, to dust; 2 tbsp slivered almonds, toasted

January 24, 2017

Time:30 mins - 1 hourServes:4

These simple-to-make mini pavlovas have just the right amount of wow factor. The meringue is infused with a caramel flavour courtesy of the brown sugar and the caramelised figs make an elegant topping.

Ingredients

3 egg whites, at room temperature
110g (½ cup) castor sugar
60g (¼ cup, firmly packed) light brown sugar
½ tsp natural vanilla extract
1 tsp white vinegar
250ml (1 cup) thickened cream
icing sugar, to dust
2 tbsp slivered almonds, toasted

Caramelised figs

20g butter
1 tbsp light brown sugar
4 fresh figs, trimmed, cut into thirds

Method

Step 1
Preheat the oven to 160C. Grease 2 baking trays and line with non-stick baking paper.
Step 2
Use an electric mixer with a whisk attachment to whisk the egg whites in a clean, dry medium bowl until soft peaks form. Gradually add the combined sugars, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Add the vanilla and vinegar and whisk for 30 seconds or until combined.
Step 3
Use a metal spoon to drop one-quarter of the meringue mixture onto a prepared tray. Use the back of the spoon to spread the mixture out slightly and then make a slight indent in the top. Repeat with the remaining meringue mixture to make 4 mini pavlovas in total.
Step 4
Bake for 30 minutes or until they are crisp and sound hollow when tapped on the base. Turn the oven off. Cool completely in the oven, with a wooden spoon keeping the door slightly ajar.
Step 5
Use an electric mixer with a whisk attachment to whisk the cream in a medium bowl until soft peaks form. Cover and refrigerate until needed.
Step 6
To make the caramelised figs, melt the butter in a medium frying pan over medium–high heat until foaming. Add the sugar and cook, stirring, for 1 minute or until it dissolves. Add the figs, cut side down, and cook for 3–4 minutes each side or until caramelised. (The cooking time will depend on the ripeness of the figs.)
Step 7
To serve, place the mini pavlovas on serving plates, dust lightly with icing sugar, top with the cream and figs and sprinkle with the almonds.