Almond, rosewater and fig pavlova

Ingredients – serves 8

For the meringue wreath:

  • 3 egg whites
  • 75 g sugar
  • 50 g icing sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon almond extract

For the rosewater cream:

  • 300 ml whipping cream
  • 3 tablespoons icing sugar
  • 1 teaspoon rosewater

For the topping:

  • 3 figs
  • 12 blanched almonds
  • 4 dried pink rosebuds
  • 1 tablespoon honey

Method

Make the meringue wreath:

  • Whisk the egg whites in a large bowl to stiff peaks.
  • Tip in the sugar and carry on whisking until you have a thick, glossy mixture.  Sift in the icing sugar and fold into the mixture.
  • Combine the cornflour, vinegar and almond extract and mix into the egg whites.
  • Heat the oven to 150C/130C fan/gas 2 and line a baking sheet with baking parchment.
  • Dollop big spoonfuls of the mixture into the middle of the baking parchment to form a circle.
  • Bake for 1,5 hours. Turn off the oven and leave the meringue inside for 30 minutes to cool.
  • Remove from the oven, put on a wire rack and leave to cool.

Make the rosewater cream:

  • Whisk the whipping cream to soft peaks.
  • Mix in the icing sugar and rosewater.
  • Spoon the cream on the meringue wreath.

Assemble the pavlova:

  • Quarter the figs lengthwise and place them on the cream.
  • Roughly chop the almonds and scatter over the wreath.
  • Pick the leaves from the rosebuds and sprinkle over the pavlova to decorate.
  • Drizzle with the honey and serve.

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