Fig & Honey Pavlova
Don't you just love the smell of a fresh pavlova? The perfectly crunchy outside followed by the foamy and chewy inside is the best combination and for this Thermomix recipe I have chosen a fig & honey topping that is so refreshing and ideal after a heavy meal.
You can pipe the meringue or just spoon it on and use a small spatula to create a lovely shape. It is totally up to you and your creativity.
- 5 large egg whites
- 2 tsp cream of tartar
- 350 g caster sugar
- 20 g white wine vinegar
- 20 g cornflour
- 100 g Greek style yoghurt
- 6 figs quartered
- 50 g honey
- 1/2 pomegranate seeds only
Preheat the oven to 120°C / 100°C Fan / Gas Mark Take a 25cm plate and place it upside down onto a piece of greaseproof paper. Using a pen, mark around the edge of the plate to make an indication the circle. Remove the plate and place the marked paper onto a large baking tray.
In a small bowl, weigh the caster sugar on top of the mixing bowl and set aside.
Insert the butterfly whisk attachment. Add the egg whites and cream of tartar to the mixing bowl. Whisk 4 Min. / 37°C / Speed 3.5. Scrape down using your spatula.
Mix again 5 Min. / 37°C / Speed 3.5. While whisking, slowly add the caster sugar through the lid teaspoon by teaspoon. Leave some time in between adding it. Switch the temperature off after about 3 minutes and if you find that after 5 minutes you are not done with the sugar, simply keep going a little longer rather than rushing the sugar. The mixture will be very thick and super high almost to the top of the mixing bowl. Don't worry, it will not overflow but you have to occasionally stop the machine and help with your spatula.
Add the vinegar and corn flour through the lid and mix again 40 Sec. / Speed 3.
Spread half the mixture onto the prepared tray filing the circle. Fill the other half of the mixture into a piping bag fitted with a star nozzle. Pipe little easter nests on top of the meringue to fill the entire space. Pipe one border around the meringue and place in the oven.
Bake for 1 1/2 hours. Turn off the oven and leave the pavlova to cool in the oven first for at least 30 minutes, then open the oven door and leave to cool for another 30 minutes.
Remove from the oven and cool on a wired cooling rack.
To decorate, place the yoghurt on the cooled pavlova, followed by the figs, honey and pomegranate. Serve immediately.
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