Mulled spiced Pavlovas

Mulled spiced Pavlovas

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(1 ratings)

Prep: 25 mins Cook: 1 hr Plus cooling

More effort

Serves 2
Traditional flavours of cloves, spices and orange zest work scent these fabulous winter Pavlovas topped with boozy mulled figs

Nutrition and extra info

  • Meringue only can be frozen

Nutrition:

  • kcal692
  • fat18g
  • saturates10g
  • carbs127g
  • sugars120g
  • fibre6g
  • protein6g
  • salt0.28g
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Ingredients

  • seeds from 1 cardamom pod
  • 1 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • ½ tsp each ground allspice and ground cinnamon
  • 1 egg white
  • 50g caster sugar
  • ½ tsp cornflour
  • ¼ tsp white wine vinegar
  • ¼ tsp vanilla extract
  • ½ tsp orange zest
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 heaped tbsp crème fraîche, to serve

For the figs

  • 300ml red wine
  • 85g caster sugar
  • 2 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 allspice berries
  • 1 small cinnamon stick, broken in half
  • 4 cardamom pods
  • zest ½ lemon and ½ orange
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 vanilla pod, split
  • 1 bay leaf
  • 6 dried figs
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

For the sauce

  • 125ml mulled wine, reserved from the figs
  • 50g caster sugar
  • 3 tbsp cocoa powder
  • 25g plain chocolate, broken into small pieces

Method

  1. First make the meringues. Heat oven to 140C/120C fan/gas 1. Line a baking sheet with baking paper. Using a pestle and mortar or spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together. Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tbsp at a time, until you have a stiff, shiny mixture. Fold in the cornflour, vinegar, vanilla, spice mix and orange zest.

  2. Divide the mixture into 2 on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each. Bake for 50 mins until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 mins. Finish cooling on a wire rack. If making ahead, store in an airtight container for up to 3 days or freeze for up to 1 month.

  3. For the figs, put all the ingredients (except the figs) in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 mins. Reheat the liquid, pour over the figs, then leave overnight or at least until cool. Drain the figs, reserving the liquid, then thickly slice each into 2-3 pieces.

  4. To make the sauce, put 125ml of the reserved fig liquid and sugar in a pan. Stir over a low heat until the sugar has dissolved, then whisk in the cocoa and chocolate. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature.

  5. To assemble, spoon a little crème fraîche onto each Pavlova, top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side.

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Comments (2)

felicityhm's picture
2

This was a complete dissapointment considering the time it takes to make this recipe. The first time I made the pavlovas they weren't cooked so I had to do them again - this time following timings/temperatures from other recipes I've used. Luckily I tasted them before re-doing as the spices were so strong I had to halve them. The sauce was fine but it was much more than was required. Everyone enjoyed it luckily on Christmas day but as the one that had started working on it 2 days before, it was a real let down.

pommestoo's picture

I tried this recipe this weekend & used fresh figs. Worked well, up to the point of finishing the sauce when I only added a bare tablespoon. of cocoa powder, but even this was way too much & ruined the whole dish. Adding just the chocolate would have been fine & allowed the mulled wine to shine through. The meringues were delicious on their own, by the way!!

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