*This recipe for Golden Fig Pavlova + Pistachio, Honey, & White Chocolate Mascarpone is made possible in partnership through California Figs. All opinions and words are my own.
I’ve always loved figs.
In fact, I’d never even tried an actual, fresh fig until a few years ago. They certainly don’t grow where I live and are next to impossible to find in the stores. Dried figs…that’s another story. Dried figs are so lovely.
Unlike Utah, California is the perfect climate for growing these beauties. Dry, sunny, warm and rich in nutrient-dense soil, figs thrive in California. Actually, 100 percent of dried figs and 98 percent of fresh figs grown commercially in the U.S. are from California.
California fig farmers work hard tending their trees, harvesting the fruits and drying them in a year round process.
There are several varieties of fig, such as Mission, Brown Turkey, Kadota, Sierra, Tena, and Tiger.
I love golden dried figs – golden fig is really a blanket term for a variety of white figs like Kadota, Sierra, or Tena. Golden figs have a nutty, buttery flavor and such a lovely color.
Dried figs are available year round and can be found almost anywhere, but usually in the dried fruit or produce section of markets. I consider them a pantry staple.
Drying figs removes the moisture and increases their shelf-life. Figs, actually, are the only fruit to ripen and semi-dry while still on the tree. One they are harvested, it takes about four to five days for the figs to dry out in the California sunshine. A properly dried fig should be pliable, but not wet. When dried, figs can be stored for six to eight months in an air tight container.
Dried figs have an endless variety of applications. I love putting them on a charcuterie board, or in a salad. They bake so nicely into cakes and can be a lovely topping for oatmeal. They can flavor and sweeten grain dishes(I’ll often add them to rice along with saffron and other middle eastern flavors) and can add so much to meat dishes.
California Figs has so many nice ideas on how to use them in their cookbook.
I wanted to make a dessert that showcased the chewy texture of figs. This pavlova seemed the way to do it!
Pavlova starts with a fluffy baked meringue that is soft, and marshmallow like on the inside and crisp on the outside. It’s topped with loads of mascarpone cream sweetened with white chocolate and then topped with those chewy, earthy figs, pistachios, white chocolate shavings, and a drizzle of honey which ties everything together.
If you’ve not made a pavlova before, don’t worry. They really are simple. All you need is enough time to let the meringue cook and cool in the oven. Turning off the oven after the meringue bakes without opening the door and allowing it to cool completely inside will help it to hold its shape and not collapse…at least too much. But that center is meant to be filled with all sorts of delicious things, so don’t worry if it does! Just pile on that cream and enjoy =)
- FOR THE PAVLOVA:
- 4 large Egg Whites
- pinch of Salt
- ¼ cup Cold Water
- 1¼ cup Superfine Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Vinegar
- 1 tablespoon + 1 teaspoon Cornstarch
- FOR THE WHITE CHOCOLATE MASCARPONE:
- ¼ cup White Chocolate, chopped
- 1 cup + 1½ tablespoons Heavy Whipping Cream, divided
- 4 ounces Mascarpone Cheese
- TO TOP:
- 8-12 Whole Dried Golden California Figs
- ⅓ cup Pistachios, shelled, roughly chopped
- Honey
- White Chocolate Shavings
- FOR THE PAVLOVA:
- Preheat oven to 300 degrees F.
- Line a baking sheet with parchment paper. Trace a 6 inch circle in the center of the parchment to use as a guide for your meringue.
- Place the egg whites and salt in a large mixing bowl and beat until medium peaks form.
- With the mixer on low speed, slowly beat in the water. Continue beating white adding in the sugar, little by little, until all sugar is incorporated.
- Up the mixer speed to high and continue to beat until very stiff peaks form - this may take several minutes.
- Pour the vanilla and vinegar over the whipped egg whites and gently fold in, just slightly. Dust the cornstarch over the whites and continue to gently folding in, until just combined.
- Mound the egg whites in the center of your parchment circle. Smooth meringue into a dome. Scrape the sides up to the center top of the meringue to make vertical lines, then slightly level the top to make an indention for cream to be added to, once the meringue has baked and cooled.
- Place in the preheated oven and bake for 30 minutes. After 30 minutes, reduce the heat to 275 degrees F. and continue to bake for another 45 minutes. At the end of that 45 minutes, turn the oven off but do not open the door! Turn the oven light on and let the meringue cool in the oven for at least one hour, or overnight, if desired. Remove from the oven. Once the meringue has fully cooled it can be filled.
- FOR THE WHITE CHOCOLATE MASCARPONE:
- Place the chopped white chocolate in a small bowl and top with 1½ tablespoons of heavy whipping cream. Microwave for 30 seconds, stir until the chocolate fully melts and a smooth ganache is formed. Set aside.
- Place the remaining 1 cup of cream in a mixing bowl. Beat on high until stiff peaks form.
- Add the mascarpone to the whipped cream and beat again until just combined. Once the chocolate mixture is mostly cool, pour it into the cream mixture and beat again, until just combined. Refrigerate cream, covered, until needed.
- TO TOP:
- Carefully lift the cooled meringue and peel the parchment paper off of the bottom. Place on a serving dish.
- Spoon the cold cream mixture onto the top of the meringue.
- Top with whole golden figs(slice a few as well, and place around the top), and sprinkle with chopped pistachios and white chocolate shavings. Drizzle with honey.
- Serve chilled in slices.
Pavlova recipe via Zoe Bakes …because it’s the absolute best!
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