Fig season is in full force and we are making the most of it while we can! Unfortunately, figs have a very short life here in Houston, and it seems that as soon as they show up in stores, they are gone in minutes! So we made good use of our figs this season with this beautiful Fig and Plum Pavlova! The Pavlova is topped with fresh figs and plums, along with earl grey whipped cream and a tasty spiced plum red wine sauce! We know you will love this!
What is a Pavlova??
A pavlova is quite simply a whipped egg white and sugar base (a meringue) that is usually topped with fresh fruits, creams, and sauces. The origin of this tasty dessert seems to be in either New Zealand or Australia. The name comes from Anna Pavlova, a Russian ballet dancer.
If you are looking for another great pavlova recipe, check out our Passion Fruit Mini Pavlova recipe!
Tips for the Perfect Pavlova
Pavlovas and meringues in general can be quite finicky. Here are some tips for a perfect pavlova:
- You want your bowl and whisk to be completely clean, dry, and grease free. Any residual moisture or oil can have a bad effect on your meringue.
- Make sure your eggs are at room temp. And always separate egg whites from yolks in a separate bowl. Even a small amount of yolk in your whites can be a problem.
- Slowly add the sugar to your egg whites, one tablespoon at a time, and incorporate completely before adding more. Once all sugar is added, you want to make sure it has dissolved completely. Rub a small amount of meringue between your fingers to test for grittiness. If it is gritty, give it a bit more time.
- Make sure you continue to whip the egg whites until you get stiff peaks. What you want to see is a thick, glossy meringue that has increased in volume, with peaks that stand straight up. But if the peaks bend, continue to whip a bit longer.
- Do not open the oven while baking. Even the smallest bit of air from opening the door can ruin your meringue. Resist the urge.
Toppings
Once you make your meringue, you can top it with anything your heart desires. But for this particular recipe, we made a homemade Earl Grey whipped cream and a spiced plum red wine sauce. These are quite easy to make and can be made while your pavlova is baking, and kept in the fridge in airtight containers.
For the whipped cream specifically, we recommend that you make the Earl Grey infused cream first, then whip this into a whipped cream immediately before you decorate the pavlova. If you whip the cream too far in advance, you risk the whipped cream becoming a bit mealy. It won’t change the taste, but the texture isn’t as desirable.
Enjoy!
We hope that you enjoy this Fig and Plum Pavlova recipe! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Recipe developed in collaboration with Chef Vanessa Wilson-Watson
Looking for more recipes like this? Check these out:
- Fig Ricotta and Rum Caramel Gelato
- Passion Fruit Mini Pavlovas
- Strawberry Basil Cheesecake
- Apricot and Pistachio Tartlets
Fig and Plum Pavlova with Earl Grey Whipped Cream and Spiced Plum Red Wine Sauce
Course: DessertCuisine: New Zealand, AustralianDifficulty: Medium10
servings30
minutes1
hour1
hour2
hours30
minutesMakes two large pavlovas or 10-12 smaller pavlovas.
Ingredients
- Pavlova
6 egg whites (205g) at room temp
1 1/2 cups super fine sugar (300g)
1/2 teaspoon white wine vinegar
1 tsp cornstarch
1 tsp vanilla
- Earl Grey Whipped Cream
4 cups heavy whipping cream
4 tea bags of earl grey tea or 4 tsp of loose tea
- For the Spicy Red Wine Plum Syrup
½ cup sugar
½ cup red wine
1 cinnamon stick
3 -5 whole cloves
1 plum roughly chopped
- Garnish
4 -5 figs
2 plums
Directions
- Pavlova
- Preheat your oven to 350° F
- Separate your egg whites into a separate bowl and make sure that there is no yolk in the whites for best results.
- Using a stand mixer or hand mixer, beat the eggs for 1-2 minutes until soft peaks form.
- Slowly add your sugar one tablespoon at a time and continue to beat until stiff peaks form.
- Add the vanilla and white wine vinegar and continue to beat to combine thoroughly for about 1 min.
- Sprinkle the cornstarch on top and fold it in until incorporated completely, about 10 turns of the spatula.
- On a silpat or parchment-lined baking sheet, spoon your meringue into two large nests with a flattened or slightly indented top (for your toppings). Use your spoon or a spatula to smooth out the sides.
- Turn the oven down to 200° F and bake for 60 minutes. Do not open the door while the pavlovas are baking. Once done, turn the oven off and let the pavlovas sit in the oven for 1-2 hours, or until dry on the outside (see note).
- Earl Grey Whipped Cream
- Place the heavy whipping cream and tea bags into a saucepan. Bring to a simmer for 4 mins. Be careful not to let it boil this will split the cream and make it impossible to whip. Remove from heat and allow it to cool. Once cool, strain and remove the tea bags.
- When ready to decorate your pavlova, place cream into a clean dry bowl and whisk on med/ high speed to medium-stiff peaks.
- For the Spicy Red Wine Plum Syrup
- Place all the ingredients in a small saucepan over medium heat. Allow the mixture to simmer for at least 10 minutes then strain. Allow to cool before drizzling over your pavlova.
- Assembly
- Once the pavlovas have cooled. Place a dollop of whipped cream in the center of the pavlova, then add fresh figs, plums, and drizzle with syrup.
Notes
- To prevent as much cracking as possible on the pavlovas, try to avoid opening the oven during the baking and cooling times.
- If you live in a humid climate, you may experience that your pavlova doesn’t get crisp on the outside from the baking time stated here. If after resting in the oven your pavlovas are still sticky and not crispy on the outside, bake at 250°F for another 20-30 minutes.
