Pudding

Ben Tish’s Fig Pavlova with Cinnamon Meringue and Almond Cream Recipe

This is a real showstopper. Layers of crisp and fudgy meringue, praline cream scented with cinnamon, and juicy, ripe fresh figs, all stacked into a glorious sweet sandwich, oozing with the sultry flavours of the Lebanon.

20 minutes prep, 3 hours 20 minutes plus cooling time cook

Serves 10-12

Ingredients

40g flaked almonds

50g 70% dark chocolate, chopped

50ml clear honey

600g fresh black figs, cut into thin slices

For the cinnamon meringue

130g large free-range egg whites

130g caster sugar

130g dark muscovado sugar

2 tsps ground cinnamon

For the almond cream

50g flaked almonds

80g caster sugar

2 tbsp water

400g mascarpone

200ml double cream

Method

1 Preheat the oven to 140°C/Fan 120°C/Gas Mark 1. Place a sheet of baking parchment on a baking sheet and lightly draw a 34cm circle – this is to guide you for positioning the meringue.

2 To make the meringue, half fill a saucepan with water and bring to a simmer. Select a heatproof bowl that will fit over the pan without the bottom of the bowl touching the water. Place the egg whites and both sugars in the bowl and whisk by hand to combine. Place the bowl over the simmering water and whisk the egg whites for about 6 minutes until they are frothy and the sugar melts. Transfer this meringue to the bowl of a stand mixer, fitted with a beating attachment, and whisk on high speed for about 5 minutes until it is stiff and glossy. Or, remove the bowl from the heat and use a hand-held mixer to whisk until the meringue is stiff and glossy. Whisk in the cinnamon.

3 Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place the baking sheet in the oven and bake the meringue for 3 hours. Switch off the oven, but leave the meringues inside until they are completely cool – this will take about 2 hours. Do not open the door during this time. Once cool, remove from the oven and set aside.

4 Meanwhile, reheat the oven to 200°C/Fan 180°C/Gas Mark 6.

5 Toast all the almonds (90g in total) by spreading them out on a baking sheet and toast for 7-8 minutes, stirring occasionally, or until golden brown. Remove from the oven, divide into 2 portions – 40g for the pavlova, 50g for the almond cream. Set aside and leave to cool.

6 Wash and dry the bowl you placed over simmering water and set aside.

7 After the meringue has cooled for 2 hours, bring another pan of water to the simmer. Place the chocolate into the washed bowl and place it over the simmering water, making sure the base of the bowl does not touch the water. Stir until the chocolate melts. Leave to cool a little, then brush the chocolate inside the meringue, leaving the top and side without. Set aside again for an hour or so to let the chocolate set.

8 To make the almond cream, first make an almond praline. Place the 50g toasted almonds on a baking sheet lined with baking parchment and set aside. Place the sugar and water into a small saucepan over a medium-low heat, stirring until the sugar melts. Increase the heat and boil, swirling the pan, until a dark golden-brown caramel forms. Pour this caramel over the nuts and leave to cool completely. Transfer the praline to a food processor or blender and blitz until you achieve fine crumbs.

9 Just before you are ready to serve, place the blitzed praline in a large bowl with the mascarpone and cream and whisk until stiff peaks form. It won’t take long – so don’t overwhisk.

10 When you are ready to assemble, warm the honey. Spoon the almond cream into the centre of the meringue and top with the fresh figs. Stir the remaining almonds into the honey, then spoon these over the figs. The pavlova is now ready to serve.

Recipes extracted from Mediterra by Ben Tish, published by Bloomsbury. Photography by Kris Kirkham.