Prep Time: 15 minutes + cooling time
Cooking Time: 1 hour 30 minutes
Serves: 6
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With beautiful figs in season this time of year, I wanted to create a dessert that hones in on their flavour and aesthetic. So I made a cinnamon spiced pavlova filled with honey & orange infused double cream yoghurt, simply topped with ripe figs and toasted almonds. It is such a light, not too sweet dessert with subtle aromatics. The perfect ending to a roast lamb or pork (Mother’s Day) lunch? Enjoy! x

Autumnal Pavlova with Figs & Honey

Cinnamon Pavlova:
4 egg whites from large room temperature eggs
200 ml castor sugar
1 tsp (5 ml) vinegar
1 Tbs (15 ml) hot water
1/2 tsp (2.5 ml) vanilla paste
1  1/2 tsp (7.5 ml) ground cinnamon (I used Nomu’s cinnamon, next level powerful stuff, so aromatic)
corn flour for dusting
extra cinnamon for dusting

500 ml double cream yoghurt
zest of 1 orange
2 Tbs (30 ml) honey
8 – 12 ripe figs, halved or quartered
50 g raw almonds, roughly chopped and toasted
extra honey for drizzling

Preheat the oven to 140 degrees Celsius (non fan assisted).
Line a baking tray with baking paper and lightly dust with corn flour (this is very important).
Place the egg whites, sugar, vinegar, hot water and vanilla paste in a clean metal or glass bowl (or mixer) and whisk at the highest speed for 5 minutes until you have soft white peaks of meringue.
Gently fold in the cinnamon.
Spoon the mixture onto the lined tray into a 20 cm in diameter round. Gently create a well in the center. Be mindful not to make it too deep as it will thin out the base too much. Lightly sprinkle more cinnamon on the meringue.
Bake in the middle shelf for 1 hour and 30 minutes. Switch oven off and leave in the oven for another 30 minutes.
Remove from the oven and allow to cool completely before sliding onto a serving dish.
Mix the yoghurt, zest and honey together and spoon into the pavlova.
Arrange the figs on top and sprinkle with generous amounts of toasted almond.
Drizzle with extra honey and serve immediately.

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