Description
A stunning layered pavlova tower featuring honey-baked figs, fresh raspberries, and a tangy pomegranate sauce, perfect for a festive dessert.
Ingredients
Scale
- For the Pavlova Base:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- For the Honey-Baked Figs:
- 8 fresh figs, halved
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
- For the Pomegranate Sauce:
- 1/2 cup pomegranate seeds
- 2 tbsp honey
- 1/4 cup fresh orange juice
- For Assembly:
- 2 cups heavy cream, whipped
- 1/4 cup powdered sugar
- Fresh mint leaves for garnish
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites until stiff peaks form. Gradually add granulated sugar, beating until glossy. Fold in cornstarch and vinegar.
- Spoon mixture into two 8-inch circles on the parchment. Bake for 1 hour, then turn off oven and let cool inside for 2 hours.
- For honey-baked figs: Preheat oven to 375°F (190°C). Toss figs with honey and balsamic, place cut side up on a baking sheet. Bake for 15-20 minutes until softened.
- For raspberry filling: Mash raspberries with powdered sugar and lemon juice to make a compote. Set aside.
- For pomegranate sauce: Combine pomegranate seeds, honey, and orange juice in a bowl. Let it sit to infuse.
- Whip heavy cream with powdered sugar until stiff peaks form.
- To assemble: Place one pavlova disk on a serving plate. Spread half the cream, layer with figs, raspberry compote, and some sauce. Top with second pavlova disk, remaining cream, figs, raspberries, and pomegranate sauce.
- Garnish with mint leaves and serve immediately.
Notes
Pavlovas are best assembled just before serving to maintain crispness. Can be made ahead and stored in a dry place.
Nutrition
- Calories: 320 kcal
- Sugar: 35g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g