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This recipe pre-dates my 5 Ingredients philosophy.
Fig & Walnut Pavlova with Yoghurt Sour Cream
Adapted from the ever-smiling Maggie Beer in her latest offering ‘Maggie’s Harvest.’
With all the fruit and nuts this far far richer than your traditional pavlova but equally effortless to prepare and just as great as a do ahead dessert when you have a crowd to feed.
Feel free to play around with your fruit and nut combinations, while I’m yet to try it out am thinking that a prune and almond version would be a winner or if you were after more of a middle eastern vibe maybe apricot and pistachio. No limits really.
If fruit and nuts aren’t really your thing, think about adding a twist to your favourite pav recipe by keeping the brown sugar idea and serving with the sour cream yoghurt mixture and a hot chocolate sauce.
Serves 8-10
6 egg whites
pinch salt
250g soft dark brown sugar
375g dried figs
200g walnuts, toasted & roughly chopped
250mL (1C) sour cream
125mL (1/2C) natural yoghurt
1. Preheat oven to 180C and grease and line a 24cm springform pan. Beat egg whites with salt until firm peaks form then gradually rain in brown sugar and beat until sugar is dissolved and mixture is glossy. Place figs in a heatproof bowl and pour over boiling water. Allow to stand for a minute then drain and roughly chop, discarding stalks.
2. Fold nuts and fruit through the meringue mixture and gently spoon into prepared tin and smooth top. Bake 45 – 55 mins or until top is well browned and the pav feels firm. It won’t feel as crunchy as a regular pavlova or meringue. Allow to cool.
3. Whisk together yoghurt and sour cream and serve slices of pav with cream mixture passed separately.
ps. If you are doubly lucky and happen to have some fig & walnut pav leftover as well as someone willing to make Sunday breakfast, am highly recommending milky porridge made the old school way on the stove top with a sliced banana or two stirred in for the last few moments of cooking. Serve piping hot topped with some crumbled leftover fig & walnut pavlova and a dollup of yoghurt, or better yet some of the sourcream mix.
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