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This Fig & Thyme Pavlova with Spicy Red Wine Plum Syrup is the only dessert recipe you'll ever need. Elegant, fruity and just a touch of spice. Perfect for any season.

Fig & Thyme Pavlova with Spicy Red Wine Plum Syrup

5 from 1 vote

Ingredients

  • 6 egg whites
  • ½ teaspoon white vinegar
  • 330 g castor sugar sifted
  • 1 ½ teaspoon cornflour sifted
  • pinch of cream of tartar
  • seeds from one vanilla pod

For the Spicy Red Wine Plum Syrup:

  • ½ cup sugar
  • ½ cup red wine
  • 1 cinnamon stick
  • 3-5 whole cloves
  • 1 plum roughly chopped

Toppings:

  • 1 cup whipped cream
  • 5-7 figs quartered
  • fresh thyme

Instructions 

  • Pre-heat the oven to 120ºC and line a baking tray with baking paper.
  • Place the egg whites and cream of tartar in your stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
  • Start adding the sugar one teaspoon at a time until all the sugar is finished.
  • Increase the speed and continue you mixing until you reach stiff peaks.
  • Sprinkle the cornflour, vanilla seeds and vinegar over the meringue and fold it all in.
  • Spoon mixture onto the baking paper creating 4-6 circle like shapes.
  • Use a palette knife to first create a round shape. Then in-strips, pull the meringue in an upward motion until you get the desired shape. Form a small nest in the top.
  • Turn the oven down to 100ºC and place the baking tray on the bottom rack of the oven.
  • Bake the meringues for at least an hour and a half then turn the oven off (without opening the oven) and leave the meringues in the oven for another 5 hours.

For the Spicy Red Wine Plum Syrup:

  • Place all the ingredients in a small saucepan over medium heat.
  • Allow the mixture to simmer for at least 10 minutes then strain. Allow to cool before serving.
  • Once the meringues have cooled. Place a dollop of cream in the centre of each pavlova, then add fresh figs, a sprig of thyme and top with the syrup.
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