120M Total Time
30M Prep Time
Recipe created in partnership with @britacooks
Ingredients and Directions
- Meringue Clouds
Preheat your oven to 300°F and line a baking sheet with parchment paper.
In a bowl, beat the egg whites until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites. Continue to beat for another 5-10 minutes until you have a glossy texture with stiff peaks.
Spoon dollops of the egg white mixture onto a baking sheet lined with parchment paper. Use the back of a spoon to create a well in the center of each pavlova, creating a nest-like shape.
Place in the preheated oven and immediately reduce the temperature to 250°F. Bake for 1 hour.
Turn off the oven and allow the pavlovas to completely cool in the closed oven.
- 4 large egg whites
- 1 cup caster sugar (fine raw sugar)
- 1 tsp white wine vinegar
- 1 tsp vanilla paste
- Cinnamon Cream
Pour the milk into a pot with the cinnamon stick and gently bring to a boil.
In a bowl, whisk the egg yolks with the sugar and cornstarch until pale.
Gradually add the warm milk, one ladle at a time, whisking well before each addition.
Pour the mixture back into the pan and cook gently on a low heat for about 15 minutes or until thickened, whisking continuously.
Let cool, place plastic wrap on the top, and refrigerate until ready to use.
- 1 cups whole milk
- 1 cinnamon stick
- 4 large egg yolks
- 2 Tbsp caster sugar
- 1 Tbsp cornstarch
- Caramelized Figs
Wash and dry the figs and slice them in half, lengthwise. Sprinkle with brown sugar.
In a nonstick pan over medium heat add butter until melted. Then place the figs flesh-side down in the pan to caramelize.
Add a squeeze of lemon juice and flip after 1-2 minutes. Pro tip, make sure you watch carefully so the fruit does not burn!
As the final step, assemble the pavlovas with a dollop of cinnamon cream and a few caramelized figs in the center of each meringue cloud. Serve and enjoy!
- 6-8 figs, sliced in half
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1 squeeze of lemon
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.