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Cinnamon pavlova, praline cream and fresh figs

Crisp cinnamon pavlova nests with a soft, marshmallow center
Praline cream and dark chocolate melt into sweet, nutty bliss
Fresh figs on top finish it bright, silky, and beautifully decadent

dessert ⏱ 420 min 430 kcal / portion 110.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Cinnamon pavlova, praline cream and fresh figs
v10 · rb0e705f985 20260727Z1751 70 g almond 50 g chocolate 600 g fig 3 tbsp honey 1½ tsp cinnamon 80 g caster sugar 2 tbsp water 🍳 ⏱ 7-8 min toast almonds until golden brown ⏳ divide toasted almonds into two piles (20g for the pavlova, 50g for the praline) and set aside to cool 🍳 bring water to a boil then reduce to a simmer and set up a double boiler 🍳 ⏱ 4 min whisk egg whites with caster sugar and muscovado sugar by hand until warm, frothy and the sugar is melted ⏳ ⏱ 5 min whisk on high speed until cool, stiff and glossy 🌀 whisk in cinnamon and combine 🔥 ⏱ 3 h spread meringue inside the traced circle making a nest and bake 🔥 ⏱ 2 h switch off the oven and leave meringues inside until completely cool 🍳 melt chocolate over simmering water until melted and cool slightly 🍽 ⏱ 2 h brush melted chocolate inside the meringue nest leaving the top and sides bare and leave to set ⏳ cool set chocolate then remove the meringue base 🍳 make praline caramel by melting sugar with water until dark golden brown ⏳ pour caramel over the toasted almonds and cool until completely cool and set blitz the cooled praline until fine 🌀 ⏱ 1 min whisk cream with mascarpone and the blitzed praline until stiff peaks form ⏳ refrigerate until needed prepare figs by cutting into 1cm discs spoon praline cream into the centre of the meringue 🍽 top with figs 🍳 warm honey in a small saucepan and stir through the almonds 🍽 drizzle the honeyed almonds over the figs and serve Cinnamon Pavlova 🎉 125 g egg white 125 g sugar 100 g muscovado sugar 200 ml cream 400 g mascarpone 70 g chocolate honey egg white, sugar, muscovado sugar caster sugar cinnamon water cream, mascarpone remainder pavlova reserve
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Preparation steps

  1. toast almonds for 7-8 minutes until golden brown
  2. divide toasted almonds into two piles (20g for the pavlova, 50g for the praline) and set aside to cool
  3. bring water to a boil then reduce to a simmer and set up a double boiler
  4. whisk egg whites with caster sugar and muscovado sugar by hand until warm, frothy and the sugar is melted about 4 minutes
  5. whisk on high speed for about 5 minutes until cool, stiff and glossy
  6. whisk in cinnamon and combine
  7. spread meringue inside the traced circle making a nest and bake for 3 hours
  8. switch off the oven and leave meringues inside until completely cool about 2 hours
  9. melt chocolate over simmering water until melted and cool slightly
  10. brush melted chocolate inside the meringue nest leaving the top and sides bare and leave to set for about 2 hours
  11. cool set chocolate then remove the meringue base
  12. make praline caramel by melting sugar with water until dark golden brown
  13. pour caramel over the toasted almonds and cool until completely cool and set
  14. blitz the cooled praline until fine
  15. whisk cream with mascarpone and the blitzed praline for about 1 minute until stiff peaks form
  16. refrigerate until needed
  17. prepare figs by cutting into 1cm discs
  18. spoon praline cream into the centre of the meringue
  19. top with figs
  20. warm honey in a small saucepan and stir through the almonds
  21. drizzle the honeyed almonds over the figs and serve

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