Ingredients

Method

• For the pavlova:
• 4 free-range egg whites
• Fine salt a pinch
• 150 g caster sugar
• 120 g brown sugar
• 2 t cornflour
• 1 t white vinegar
• 1 t vanilla bean paste
• 375 ml thick fresh cream
• 6 fresh figs (or more!), quartered
• For the dark rum syrup:
• 125 g caster sugar
• 90 g brown sugar
• 1 T lemon juice
• 1 vanilla bean, split and seeds scraped out
• 2 T dark rum

Method

Ingredients

Preheat the oven to 150°C.

Whisk the egg whites and salt until soft peaks form. Gradually add the caster sugar, whisking continually, until stiff peaks form and mixture becomes thick and glossy.

Add half the brown sugar and whisk until glossy. Fold in the cornflour, vinegar and vanilla bean paste.

Line a baking tray with waxed paper and gently spoon the meringue onto the tray into a mound 18 cm in diameter. Bake for 2 hours.

Turn off the oven and allow the pavlova to cool completely in the oven. Whisk the cream and remaining brown sugar together until soft peaks form. Spoon the cream on top of the pavlova, pile with figs and drizzle with the rum syrup.

To make the syrup, combine the sugars, lemon juice, vanilla seeds and ½ cup water in a small saucepan over a mediumhigh heat and stir until the sugar dissolves. Bring to the boil and reduce until syrupy. Remove from heat and cool to room temperature, then add the rum and stir.

Browse more meringue recipes here.