- The first thing is to make the meringue to form your pavlova. Start by lining a baking sheet with greaseproof paper.
- Preheat your oven to 200c/ Gas 6 line a small roasting tray with greaseproof paper, pour in the caster sugar and bake in the oven for about 5 minutes till the edges are just begininng to melt a little.
- While your sugar is baking, pour your egg whites into a free standing mixer bowl or a plastic bowl if using a hand held electrical whisk. Whisk on a low speed so you get small little bubbles forming
- Turn up the speed a little once the bubbles have formed and whisk until stiff white peaks form - you should be able to tip the bowl over without the whites falling out.
- Next step is to add the sugar, with the whites still whisking remove the sugar from the oven - the sugar should feel hot when touched (& lower the oven temperature to 100c) and add it to the whites a spoonful at a time.
- Once all the sugar has been incorporated carry on whisking the whites for another 5-7 minutes. Check a small amount of the mixture between your fingers, it should be smooth. If its a little grainy, whisk for another couple of minutes.
- The mixture will be ready when a small amount of it forms a smooth stiff peak on the tip of your upturned finger
- Grind half of the pistachios and add them to the merge mix along with the rosewater. Fold it together as quick as you can but remember to be gentle- you don't want to knock out that air that will give your pavlova the volume
- Spoon the meringue mixture onto your earlier lined baking sheet and mould into a nest like circle, about 10 inches wide. Use the back of the spoon to make a slight dip in the centre.
- Sprinkle the rest of the ground pistachios on top of the nest and bake in the the oven for 2 hours
- The pavlova should come away from the paper easily & base will be firm. Leave to cool completely
- When you're ready to serve, cut your figs into quarters and roughly chop the remaining 100g of , pistachios.
- Place your pavlova onto a serving dish, spoon in the greek yoghurt into the middle of the pavlova, let it run down the sides and add the figs, sprinkle with the chopped pistachios, drizzle over the honey and serve
Friday, 17 January 2014
Greek yogurt & fresh fig pavlova with honey & rose water
Anyone that knows me well enough should know that I've got a real sweet tooth & that I can never resist a meringue based dessert.
Imagine how ecstatic I was when I came across the Meringue Girls, they have taken meringues to a whole new level with creations that you wouldn't have even thought possible.
This post shares one of their amazing recipes from their book which of course I obviously have... A pavlova topped with fresh figs, Greek yoghurt & a delicate addition of rose water .. It is absolutely amazing !
For the pavlova you will need:
5 medium whites
300g caster sugar
For the topping you will need :
100g green pistachios ( optional ).
8 fresh figs
300g greek yoghurt
4 tbsp runny honey
For a little inspiration you can check out the girls YouTube account here , as well as their instagram account and their official website too .. You will not be dissapointed I promise