SHORE-FIRE WINNERS

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.
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Diese Geschichte stammt aus der July 15, 2024-Ausgabe von New UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 9.500 Zeitschriften und Zeitungen zuzugreifen.
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