Arabian Inspired Brown Sugar Pavlova

• Produce

  • 3 Figs, fresh
  • 1 Of 1 pomegranate, seeds

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 50 g Brown sugar, soft
  • 100 g Caster sugar
  • 1 tbsp Cornflour
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp White vinegar

• Nuts & Seeds

  • 50 g Pistachios

• Dairy

  • 200 ml Cream

• Beer, Wine & Liquor

  • 1 Rose petals, dried

• Liquids

  • 1 1/2 tsp Rosewater

Found on mattersofthebelly.com

Description

Ingredients

• • 3 egg whites
• • a pinch of salt
• • 100g caster sugar
• • 50g soft brown sugar
• • 1 tsp. white vinegar
• • 1 tsp. vanilla extract
• • 1 tbsp. cornflour (corn starch)
• TO SERVE:
• • 200ml cream (or thickened cream)
• • 1½ tsp. rosewater
• • 3 fresh figs, sliced
• • seeds of 1 pomegranate
• • 50g pistachios, roughly crushed
• • dried rose petals (optional)

Directions

• Preheat oven to 180C (350F)
• Cut a large pice of baking paper to the size of your baking sheet. Use a plate (the one you will be serving the pavlova in) to trace a 18-20cm circle onto the baking paper with a pen or pencil; this will help guide you when shaping the meringue. Flip the baking paper over and place it onto the baking sheet so that the pen/pencil marking is on the bottom and not in contact with the food. Set aside.
• In a large bowl* of a stand mixer fitted with the whisk attachment (or a large bowl and a handheld electric mixer), whisk the egg whites with the pinch of salt on medium speed until foamy.
• In a small bowl, whisk the sugars together, and start adding the mixture one tablespoon at a time to the foamy egg whites while mixing continuously and beating well after each addition. Keep going until you have added all the sugar, turn the mixer up to high and whisk until the meringue is very fluffy, shiny and stiff and the sugar has dissolved completely. Test a small amount between your fingers, there should be no gritty sugar crystals, if there still is, continue whisking for a couple more minutes. The mixture should be glossy and the meringue should stay firm and form a stiff peak when the whisk/beaters are turned upside down (refer to photos).
• Add the vinegar and vanilla and sift the cornflour over the meringue and mix for a few seconds until just combined, then switch off the mixer.
• Dab a small amount of the meringue onto the baking sheet underneath the baking paper in each corner to help keep it in place, which will make the paper stick to the baking sheet better and not move around while you are trying to shape the pavlova. Pile the meringue onto the centre, inside the circle you have drawn. Using an offset spatula (or a knife) shape the meringue into a round disk, smoothing the top and the sides while keeping it a couple of centimetres smaller than the circle (it will expand when baking). You can make swirls in any shape you like, it doesn’t have to be neat at all!
• Place the pavlova into the oven and immediately turn the temperature down to 120C (250F). Bake for 2 hours, then switch the oven off and leave the pavlova inside the oven with the oven door slightly ajar until cooled completely, about 3 hours. I like to wedge the handle of a wooden spoon into the oven door to keep it slightly open. Once cooled, remove onto your serving plate.**
• When ready to serve, whip the cream with the rosewater using an electric mixer until soft peaks form. Pile the cream onto the pavlova, then decorate with the figs, pomegranate seeds, pistachio and rose petals (if using) and serve immediately.