<\/p>\n

\n

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 \u2013 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 \u2013 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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the Pavlova:<\/span><\/p>\n

\n
• 6 egg whites (from large eggs, approx. 240 g)<\/li>\n
• 200 g light muscovado sugar<\/li>\n
• 200 g caster sugar<\/li>\n
• 1\u00bd teaspoons ground cinnamon<\/li>\n<\/ul>\n

  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.<\/p>\n

  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.<\/p>\n

  Bake at 120\u00b0C 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.<\/p>\n

  Transfer the cooled Pavlova to a serving plate. Top with vanilla cream, decorate with fresh figs and drizzle with golden syrup.<\/p>\n

  Ingredients for the vanilla cream:<\/span><\/p>\n

  \n
  • 300 ml double cream, chilled<\/li>\n
  • 2 tablespoons mascarpone, chilled<\/li>\n
  • 1 tablespoon icing sugar<\/li>\n
  • 1 teaspoon vanilla paste<\/li>\n<\/ul>\n

    Whip all ingredients together until thick and smooth.<\/p>\n

    To finish:<\/span><\/p>\n

    \n
    • fresh figs, quartered<\/li>\n
    • golden syrup<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

      <\/p>\n

      Recipe source \u2013 Yotam Ottolenghi, adapted from his recipe collection.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      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 \u2013 completely different from how I used to make Pavlova. <\/p>\n","protected":false},"author":1,"featured_media":6639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,33],"tags":[104,97,417,324,108],"duration":[],"tag_group":[],"class_list":["post-6636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-meringue-tortes","tag-double-cream","tag-egg-whites","tag-fig","tag-golden-syrup","tag-mascarpone-en"],"acf":[],"yoast_head":"\n