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

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

Servings

Preperation

Cooking

Waiting

For the meringue:

For the cream:

For the sauce:

Toppings:

See more recipes:

Apple crumble for 2 people with leftover apples from the fridge

Exotic banana and coconut bars

Crème Caramel

Homemade nutella

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

Servings

Preperation

Cooking

Waiting

For the meringue:

For the cream:

For the sauce:

Toppings:

See more recipes:

Apple crumble for 2 people with leftover apples from the fridge

Exotic banana and coconut bars

Crème Caramel

Homemade nutella

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