Cinnamon pavlova, praline cream and fresh figs

dessert · ⏱ 420 min · 10 portions · 110.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/211/cinnamon-pavlova-praline-cream-and-fresh-figs/