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.
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.
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!
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
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