Fig pavlova with cinnamon meringue and almond cream
Eastern shores, Lebanon, serves 10-12
INGREDIENTS
40g flaked almonds
50g 70% dark chocolate, chopped
50ml clear honey
600g fresh black figs, cut into thin slices
For the cinnamon meringue
130g large free-range egg whites
130g caster sugar
130g dark muscovado sugar
2 tsp ground cinnamon
For the almond cream
50g flaked almonds
80g caster sugar
2 tbsp water
400g mascarpone
200ml double cream
METHOD
■ Preheat the oven to 140°C/120°C fan/ gas mark 1. Place a sheet of baking parchment on a baking sheet and draw a 34cm circle to guide you for positioning the meringue.
■ To make the meringue, half fill a saucepan with water and bring to a simmer. Place the egg whites and both sugars in a bowl that will fit over the pan without touching the water. Place over the simmering water and whisk the egg whites for about 6 minutes until they are frothy and the sugar melts.
■ Transfer to the bowl of a stand mixer and whisk on high speed for about 5 minutes until it is stiff and glossy. Whisk in the cinnamon.
■ Spread the meringue inside the drawn circle, with the sides a little higher than the centre. Bake for 3 hours. Switch off the oven, but do not open the oven door until completely cool – about 2 hours. Once cool, remove the meringue and set aside.
■ Reheat the oven to 200°C/180°C fan/gas mark 6. Spread all of the almonds (90g) on a baking sheet and toast for 7-8 minutes, stirring occasionally, or until golden brown.
■ Remove the nuts from the oven, divide into 2 portions – 40g for the pavlova, 50g for the almond cream. Set aside and leave to cool.
هذه القصة مأخوذة من طبعة July 15, 2024 من New UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة July 15, 2024 من New UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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