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Port macerated figs and balsamic pavlova

By August 28, 2020 ,

Pavlovas are a great easy dessert to make and adaptable depending on the seasonal fruits available, you can vary them depending on the time of year. Figs and port or figs and balsamic are common flavour combinations. Macerating the figs in the port gives them a rich intensity of sweetness, the balsamic in the meringue gives it a deep colour and mallowy centre. It's a wonderful rich end of summer dessert.

2 egg whites
110g sugar
30ml balsamic vinegar
10g cornflour
Pinch salt

Whisk the egg whites and salt until firm and they hold their peaks
While still whisking add the sugar in gradually until you have added half
Add the balsamic and cornflour
Continue to whisk gradually adding the rest of the sugar until you have got stiff peaks
Place some baking parchment on a baking tray and spoon the meringue mixture onto it
Shape the mixture into a round and make a slight hollow in the middle
Bake in a fan oven at 120c (130c normal oven) for 90 minutes
Turn off the oven, open the door slightly and allow to cool fully

10 figs quartered
50ml tawny port
5g icing sugar

In a bowl sprinkle the figs with the icing sugar and port, allow to macerate in the fridge for a couple of hours
Strain off any excess juice and keep to one side for the cream

100ml double cream
20g icing sugar
20ml of the macerating juices from the figs

Place the cream, juices and icing sugar into a bowl and whisk until thickened

To assemble the pavlova
Dollop the cream into the hollow of the meringue and place the figs on top

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