Fig and cardamom Pavlova recipe
Filled with a citrus cream and topped with cardamom-scented roast figs, this is a Pavlova fit for the best dressed Christmas table. What's more, it's quick and easy to make, using ready-made meringues so is ready in just 30 mins - perfect for any last minute entertaining.
See method- Serves 8
- 20 mins to prepare and 10 mins to cook
- 324 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 8 fresh figs, halved
- 3 tbsp clear honey
- 4 cardamom pods, seeds removed and crushed, pods discarded
- 2 tbsp lemon juice
- 300ml double cream
- 200ml Greek-style yogurt
- 2 oranges, zested
- 2 finest* meringue Pavlovas
- 1 tbsp toasted blanched hazelnuts, roughly chopped
- pomegranate seeds, to serve
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Shop ingredientsEach serving contains
- Energy
- 1355kJ 324.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.1g
- Sugars
- 33g
of the Reference intake
Carbohydrate 34.7gProtein 4.5gFibre 2.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the figs in a roasting tin, drizzle over the honey and sprinkle over the cardamom seeds. Bake for 10 mins. Use a slotted spoon to transfer the figs to a bowl, then stir the lemon juice into the syrup in the tin to taste and set aside to cool.
- In a large bowl, whisk the cream to stiff peaks. Fold through the yogurt, half the orange zest and half the fig syrup.
- To assemble, put a meringue Pavlova on a serving plate. Top with half the cream, then repeat with the remaining meringue and cream. Arrange the figs on top, then scatter over the hazelnuts, remaining orange zest and the pomegranate seeds. Drizzle with the remaining syrup to serve.
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