Caramelized Fig Pavlova recipe by Ruhana Ebrahim

Ingredients

• 4 xlarge egg whites,
• 200g castor sugar
• 125ml orley whip/ fresh cream
• 125ml mascarpone cream
• 5 large Fresh figs (quartered)
• Crushed pistaschios
• 1. Preheat oven to 100 deg C.
• 2. Whisk egg whites on low speed until foamy.
• 3. Once foamy, increase speed to medium until stiff peaks form.
• 4. Add sugar 1 tablespoon at a time, until you have a glossy meringue.
• 5. Spoon meringue into piping bag with star nozzle attached.
• 6. Pipe 16-18 nests onto baking paper, In a preheated oven bake meringues for 1 hour 45min.
• 7. Once baked, turn off the oven, and don't open the oven door. Leave overnight to cool. Remove from oven.
• 8. Whip fresh cream till stiff. Whip mascarpone till smooth with icing sugar to taste. Fold whipped cream into mascarpone.
• 9. Place in piping bag and pipe into nests. Don't place cream too early. Will make meringues weep and crumble.
• 10. Drizzle honey onto cut figs. Brulee with blow torch.
• 11. Place figs on nests.
• 12. Drizzle little more honey & sprinkle crushed