Pavlova with Figs
Classic dessert made with egg whites and mascarpone frosting garnished 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°F.
- 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°F. Bake for 30 minutes; turn off the oven and let the Pavlova cool for 4 hours or overnight, leaving the oven door closed the entire time.
- 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.
Notes
Egg Whites
To make a successful Pavlova, you must prevent egg yolk from getting into the egg whites.Confectioners' Sugar
The confectioners' sugar is also called icing sugar and powdered sugar.Caster Sugar
You can purchase castor sugar at specialty food stores or make your own by placing a cup of granulated sugar into a food processor and processing it until the sugar is finer, yet not powdered. Castor sugar has a texture between granulated and powdered sugar.Shaping Pavlova
Be careful not to make your Pavlova too tall, or it might collapse. Shape it any way you want, but a flat top gives you a place to put fruit.Texture
If you like a very defined marshmallow texture in a Pavlova, change the cooking time to 1 1/2 hours and let it cool in the oven overnight.Garnishes
Figs, mint leaves, fig sauce, and pomegranate arils decorate this Pavlova. Use any fruit garnish you prefer.Nutrition
Calories: 283kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 36mgSodium: 49mgPotassium: 178mgFiber: 1gSugar: 40gVitamin A: 541IUVitamin C: 1mgCalcium: 40mgIron: 0.3mg
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