SHORE-FIRE WINNERS

Celebrate the summer with authentic tastes of the Mediterranean

- ALI GRAVES

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.