Name: Pavlova with cream cheese, blackberry sauce, figs, and pistachios
Prep time: 25 min
Cook time: 3 h
Yield: For 4-6 people
Ingredients: 4 egg whites; 200 gr granulated sugar; 10 gr cornstarch; 10 ml vanilla; 200 gr fresh cream; 250 gr cream cheese; 70 gr powder sugar; 10 ml vanilla; 1 pinch of salt; 100 gr blackberries; 100 ml honey; Juice of half a lemon; 200 gr fruits (figs, blackberries, etc.); 30 gr pistachios

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

Servings

For 4-6 people

Preperation

25 minutes

Cooking

3 hours

Waiting

3 hours

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.