Toffee Pavlova with cinnamon and figs

2026-04-27
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Toffee Pavlova with cinnamon and figs

Toffee Pavlova with cinnamon and figs. By using a mix of brown sugar and white sugar (half and half), the meringue takes on a beautiful toffee-like flavour :). This recipe caught my attention because of its unusual method – completely different from how I used to make Pavlova. Instead of whipping the egg whites first and gradually adding sugar, we gently dissolve the sugar in the egg whites over a bain-marie (similar to a Swiss meringue), and only then whip everything together. The result is incredible – a more stable, less temperamental meringue that feels easier to prepare. From now on, this is my go-to method for Pavlova :). I highly recommend giving it a try!

Ingredients for the Pavlova:

  • 6 egg whites (from large eggs, approx. 240 g)
  • 200 g light muscovado sugar
  • 200 g caster sugar
  • 1½ teaspoons ground cinnamon

Place the egg whites and both sugars in a heatproof bowl. Set it over a saucepan of gently simmering water (the bowl should not touch the water). Stir with a whisk until the mixture warms, becomes slightly frothy and the sugar has completely dissolved (you can check by rubbing a little between your fingers). Transfer the mixture to a mixer and whip until thick, glossy and cooled. Add the cinnamon and mix briefly.

Line a baking tray with baking parchment and draw a 23 cm circle. Spoon the meringue onto the circle and shape it, lifting the sides slightly.

Bake at 120°C for 3 hours. Turn off the oven and leave the Pavlova inside for a further 2 hours to cool, then open the oven door slightly and allow it to cool completely.

Transfer the cooled Pavlova to a serving plate. Top with vanilla cream, decorate with fresh figs and drizzle with golden syrup.

Ingredients for the vanilla cream:

  • 300 ml double cream, chilled
  • 2 tablespoons mascarpone, chilled
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla paste

Whip all ingredients together until thick and smooth.

To finish:

  • fresh figs, quartered
  • golden syrup

Enjoy!

Toffee Pavlova with cinnamon and figs

Recipe source – Yotam Ottolenghi, adapted from his recipe collection.

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