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–+ servings
An ivory coloured Pavlova meringue round, piled with whipped cream, sliced figs, and pistachios. A drizzle of honey finishes it off.
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5 from 5 votes

Cardamom Fig Pavlova

This Cardamom Fig Pavlova is rich with Middle Eastern flavours - cardamom, figs, rose, pistachios, and honey. Easy, yet incredibly decadent!
Prep Time25 minutes
Cook Time1 hour 20 minutes
Cooling Time3 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 6 People
Calories: 436kcal
Author: Marie Porter

Equipment

Ingredients

  • 4 Large Egg Whites
  • Pinch Salt
  • 1 cup Super Fine / Castor Sugar *
  • ½-1 teaspoon Cardamom
  • 2 teaspoon Vinegar
  • 1 teaspoon Cornstarch
  • 1 teaspoon Rose water
  • 1 ¼ cup Heavy Cream
  • 1-2 tablespoon Granulated Sugar optional
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Rose water
  • 6 Fresh Figs Optionally roasted.
  • ½ cup Pistachios, shelled
  • 2 tablespoon Honey

Instructions

  • Get ready: Preheat your oven to 350 degrees.
    Line a baking (cookie) sheet with parchment paper, and set aside.
    Fit your electric mixer with the whisk attachment.
  • Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form.
  • Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle cardamom, vinegar, cornstarch, and rose water over meringue, gently fold in till combined.
  • Heap meringue onto the center of your baking sheet.
    A tall mound of shiny white meringue on a parchment lined baking sheet.
  • Use a spatula to spread the meringue out to approximately an 8-9″ circle.
    If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
    A circle of swirled, shiny white meringue on a parchment lined baking sheet.
  • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
  • Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
    A baked Pavlova base - an ivory coloured baked meringue, on a glass serving dish.
  • Just before serving, whip the heavy cream.
    I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
  • Once heavy cream is whipped to the desired thickness, add the cardamom and rose water, mix until well incorporated.
  • Mound the whipped cream on your pavlova, and top with quartered figs and pistachios.
  • Drizzle with honey and serve immediately!
    An ivory coloured meringue round, piled with whipped cream, sliced figs, and pistachios. A drizzle of honey finishes it off.

Notes

* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

Nutrition

Calories: 436kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 53mg | Potassium: 291mg | Fiber: 3g | Sugar: 50g | Vitamin A: 842IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg