Pavlova with Coconut, Macadamia and Figs
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Pavlova with Coconut, Macadamia and Figs
Recipe by Sarah Todd
Ingredients
6 eggs, separated
360g caster sugar
1 tbsp cornflour, sieved
2 tsp white vinegar
1 tsp vanilla essence
pinch cinnamon
pinch salt
Raco oven tray
topping
300ml Bulla thickened cream
6 fresh figs, quartered
4 tbsp macadamia, crushed
2 tbsp coconut shards / flakes
2 tbsp crushed chocolate
Method
Preheat oven to 150 degrees. Line an oven tray with baking paper, brush with melted butter and dust with cornflour – shake off excess.
Place egg whites in a large bowl with salt, whip until soft peaks form. Gradually add sugar, 1 tablespoon at a time continuing to whip until sugar is dissolved between additions. The meringue should be glossy and sugar dissolved completely, you can do a test by rubbing between fingers.
Reduce the whisk speed to low and add vanilla and vinegar. Now with a spatula add sieved cornflour and cinnamon and mix.
Spoon Meringue on baking tray using a spatula to create little peaks around the sides of the pavlova. Place in oven and immediately drop the temperature to 120c and Bake for 45mins. Allow to cool inside oven with door open to stop moisture from entering.
To serve, spoon whipped cream and top with crushed nuts, chocolate, coconut and figs.
