Toffeed fig pavlovas

Toffeed fig pavlovas

By
From
New Middle Eastern Food
Makes
6
Photographer
Mark Roper

Pavlovas

Ingredients

Quantity Ingredient
150g egg whites, (about 4)
220g caster sugar
2 tablespoons cornflour
2 teaspoons white vinegar
1 tablespoon orange-flower water

Toffeed figs

Quantity Ingredient
60g caster sugar
50g honey
100ml strained orange juice
3 strips lemon zest
1 tablespoon orange-flower water
4 figs, peeled and cut into wedges

Lemon mascarpone

Quantity Ingredient
100g mascarpone
50m cream
30g icing sugar
1 teaspoon finely grated lemon zest
elderflowers, to garnish (optional)

Method

  1. To make the pavlovas, preheat the oven to 150ºC. Line two baking trays with baking paper and draw on 10 cm circles to act as templates.
  2. Put the egg whites into the scrupulously clean bowl of a electric mixer. Start whisking at low speed, until the mixture begins to foam. Increase the speed to high and whisk until the foam thickens to smooth, soft peaks. Sift on the sugar, a little at a time, and continue whisking until the meringue stands in stiff, glossy peaks. Finally, sift on the cornflour, sprinkle on the vinegar and orange-flower water and whisk briefly until they are incorporated.
  3. Spoon the meringue into a piping bag and pipe in concentric circles to fill the drawn circle, or dollop on spoonfuls and smooth into shape by hand. Reduce the oven temperature to 120ºC and bake the meringues for 1 hour 20 minutes. Turn the oven off and leave the pavlovas to cool completely, then remove from the oven and transfer to a wire rack to decorate.
  4. To make the toffeed figs, heat the sugar and honey with half the orange juice until the sugar dissolves. Bring to the boil, then lower the heat, add the lemon zest strips and simmer until it thickens and darkens to form a caramel. Remove from the heat and add the remaining cold juice and the orange-flower water. Stir well and allow to cool.
  5. Whisk the mascarpone with the cream then add the icing sugar and lemon zest.
  6. To assemble, arrange the pavlovas on individual dessert plates or a large serving platter. Spread on a spoonful of lemony mascarpone and top with a few segments of fig. Drizzle on the caramel and garnish with elderflowers, if using.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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