Pavlova with figs is a dessert made from egg whites. For a beautiful presentation, garnish with sliced figs, pomegranate arils, fig sauce, and mascarpone frosting.
A Lighter Dessert
Holiday food is usually rich and decadent and served with a promise of eating lighter after ringing in the New Year. However, Pavlova is much lighter than traditional holiday fare. It is named for Russian ballerina Anna Pavlova and hails from New Zealand (or Australia, depending on whom you ask). It has a crispy outside crust and either a chewy or marshmallow-like interior. You can use the mascarpone frosting recipe below or whipped topping to dress it. Either way, sprinkle with the fruit of your choice to make a grand holiday statement!Â
Mascarpone Frosting for the Pavlova with Figs
Frost the cake with a mascarpone frosting. Mascarpone (Italian cream cheese) is mixed with whipping cream to make it a spreadable topping. If your Pavlova cracks during or after baking, this topping will hide any imperfections. However, it is best to spread the mascarpone frosting on the Pavlova just before eating it so it does not become soggy.
Garnish the Pavlova
I garnished this Pavlova with figs, mint leaves, fig sauce, and pomegranate arils. Cut the figs in half lengthwise and scatter them over the top of it. You can buy a pomegranate and cut it open and separate the arils, or look in the produce section of the grocery store for containers of ready-to-use arils.
Fig Sauce for Pavlova with Figs
Make the fig sauce by peeling 8-10 small figs, chopping them, and placing them in a saucepan with 1/2 cup water. Cook them for about 15-20 minutes or until tender. Keep a check on the water so they do not scorch. When tender, remove them from the heat and puree them with an immersion hand blender. Then, add sugar, butter, and cinnamon if desired. Cool the mixture before adding it to the Pavlova.
Substitute Other Fruits
Change the Pavlova with Figs by substituting other fruits if you prefer a different flavor. Some ideas for garnishing Pavlova include:
- Adding orange slices and blackberries for a fall-colored dessert
- Strawberries and blueberries for a patriotic dessert
- Raspberries for a Valentine’s dessert
- Chocolate eggs for a spring dessert
Other Recipes You Might Like
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Pavlova with Figs
Equipment
- parchment paper
Ingredients
Pavlova Ingredients
- 5 egg whites, room temperature 4-5 ounces of egg whites
- 1 cup caster sugar (can substitute granulated sugar)
- 1 tablespoon cornstarch, sifted
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
Mascarpone Frosting Ingredients
- 1 8-oz container mascarpone cheese
- 5 ½ tablespoons confectioners' sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup whipping cream
Fig Sauce Ingredients
- 10 small fresh figs, peeled and chopped
- ½ cup water
- Sugar to taste
- 2 teaspoons butter
Instructions
Directions for Pavlova
- Preheat oven to 300 degrees.
- Place egg whites in a mixing bowl and beat (medium speed) until soft peaks form. Beaten egg whites are at the soft peak stage when you lift the beaters, and soft curls form.
- Then, add the sugar in tablespoonfuls, beating after each addition. After adding the sugar, beat until thick and glossy, about 3 minutes.
- Add sifted cornstarch, vinegar, and vanilla. Beat for 5-10 seconds or fold with a spatula until mixed.
- Draw an 8 to 10-inch circle on parchment paper, and then turn the paper over and place it on a baking sheet. Add the mixture to the circle, forming a flat dome about 2 inches tall.
- Place the baking sheet in the oven and reduce the temperature to 250 degrees. Bake for 1 hour; turn off the oven and let the Pavlova stay for 4 hours or overnight to cool, leaving the oven door closed the entire time it is baking and cooling.
- When the Pavlova is cool, frost with mascarpone frosting or whipped topping and top with your choice of fruit.
Directions for Mascarpone Frosting
- Stir the mascarpone cheese, sugar, and vanilla extract until well-mixed, soft, and smooth.
- Beat whipping cream at medium speed until stiff peaks form.
- Gently fold the cheese mixture into the whipped cream.
- Spread mixture over Pavlova, covering any cracks formed during baking.
Directions for Fig Sauce
- In a saucepan, add water and chopped figs. Simmer for 10 minutes on medium heat. Add more water if necessary to prevent the figs from drying out. When figs are tender, remove from the heat and blend with an immersion blender.
- Add sugar to taste and the butter. Stir to blend. Cool, and then spoon over the Pavlova after adding the mascarpone.