CARDAMOM FIG PAVLOVA
- 8 fresh figs, halved
- 3 tbsp clear honey
- 4 cardamom pods, seeds removed and crushed, pods discarded
- 2 tbsp lemon juice
- 300ml double cream
- 200ml Greek-style yogurt
- 2 oranges, zested
- 2 finest* meringue Pavlovas
- 1 tbsp toasted blanched hazelnuts, roughly chopped
- pomegranate seeds, to serve
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the figs in a roasting tin, drizzle over the honey and sprinkle over the cardamom seeds. Bake for 10 mins. Use a slotted spoon to transfer the figs to a bowl, then stir the lemon juice into the syrup in the tin to taste and set aside to cool.
- In a large bowl, whisk the cream to stiff peaks. Fold through the yogurt, half the orange zest and half the fig syrup.
- To assemble, put a meringue Pavlova on a serving plate. Top with half the cream, then repeat with the remaining meringue and cream. Arrange the figs on top, then scatter over the hazelnuts, remaining orange zest and the pomegranate seeds. Drizzle with the remaining syrup to serve.
- Eggs are easiest to crack when cold, and easiest to whip when they’re at room temperature. Plan around this knowledge!
- Be EXTREMELY careful to not get any egg yolk into the whites, or the eggs will not whip up. Even beyond cracking the eggs,, be very careful to use a very clean bowl and mixer - grease is your enemy here.
- Add your sugar SLOWLY, as you’re beating the egg whites. You don’t want to overwhelm the structure of the egg whites as you’re building that structure!
- Once your Pavlova is in the oven, don’t even open the oven door until several hours after you turn the oven off. Patience is a virtue!
- Wait until right before you plan to serve the Pavlova to whip the cream turn the