Pavlova with cream cheese, blackberry sauce, figs, and pistachios

For the meringue:

4 egg whites 200 gr granulated sugar 10 gr cornstarch 10 ml vanilla

For the cream:

200 gr fresh cream 250 gr cream cheese 70 gr powder sugar 10 ml vanilla 1 pinch of salt

For the sauce:

100 gr blackberries 100 ml honey Juice of half a lemon

Toppings:

200 gr fruits (figs, blackberries, etc.) 30 gr pistachios

Preheat the oven to 100°C. In a clean mixing bowl, add the egg whites and vanilla, and beat at medium to high speed. Once it starts to froth, add the sugar one tablespoon at a time. (Tip: Allow a little time before adding the next spoonful so the sugar dissolves completely.)

When the meringue is ready (stiff peaks), gently fold in the cornstarch with a spatula. (Tip: To check if it’s ready, rub a bit of meringue between your fingers—if you feel sugar grains, keep beating.)

On a baking sheet lined with parchment paper, spread the meringue and shape it as desired using a spoon. Bake at 100°C for 2 hours until it’s crispy on the outside.

We let it cool in the oven for 3 hours.

For the cream: Place all the ingredients together and beat until smooth. Refrigerate until needed.

For the sauce: Add all ingredients to a pan and gently mash the blackberries with a fork.

Decorate the pavlova with cream, sauce, crushed pistachios, and fruits.