Orange Blossom Fig Pavlova
Based off of a Mary Berry recipe, this orange blossom and fig pavlova is a light, fluffy, and refreshing dessert. A pinch of cardamom gives it some warmth and spice. It's also naturally gluten free!
Ingredients
For the pavlova
- 4 large egg whites
- 1 cup sugar
- 2 tsp cornstarch
- 2 tsp white vinegar
- 2 tsp orange blossom water
- 1/4 tsp cardamom
For the topping
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 4-5 figs, cut in quarters
- 1/4 cup pomegranate seeds
- drizzle of pomegranate syrup optional
Instructions
- Preheat oven to 320 degrees F. Line a baking tray with parchment paper.
- Whisk egg whites using an electric mixer until foamy bubbles appear. Keeping your mixer going, slowly add the sugar until fully incorporated. Keep mixing the egg whites until glossy, stiff peaks form.
- Blend cornstarch and vinegar together and mix into the meringue mixture. Mix in orange blossom water and cardamom.
- Turn the meringue mixture out onto the prepared baking tray, roughly in an 8 inch circle. Add swirls, stripes, or other designs into sides of the meringue as desired. Smooth out the center of the meringue circle into a shallow bowl.
- Place meringue into the preheated oven and immediately reduce the temperature to 300 degrees F. Bake for on hour. Turn the oven off and allow the pavlova to cool completely to room temperature while still in the oven, keeping the oven door closed.
- When ready to serve, place pavlova onto a serving tray. Whip the whipping cream and sugar until soft peaks form. Top the pavlova with whipped cream, prepared fruit, and drizzle of pomegranate syrup, if using. Slice and serve!