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–+ servings
Pavlova with Figs

Pavlova with Figs

Classic dessert made with egg whites and mascarpone frosting garnished with figs
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Prep Time 15 minutes
Cook Time 1 hour
Passive Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American, New Zealand
Servings 8
Calories 283 kcal

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.

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 caster 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.  Caster 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.

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
Keyword Dessert, Meringue, Pavlova
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