SOFT PAVLOVA ROLL with FIG and CREAMY FILLING
SERVES 4-6 / PREPARATION: 20 MIN / BAKING:10-12 MIN
This not-so-sweet and nutty pavlova takes only 10-12 minutes to bake. The delicate meringue and creamy yoghurt filling match beautifully with the fruity sweetness of the figs.
PAVLOVA whites of 4 eggs 180ml (¾c) castor sugar pinch each of salt and cream of tartar 5ml (1t) ground cinnamon 15ml (1T) sugar 50g almond flakes
FILLING
125ml (½c) cream, stiffly beaten 375ml (1½c) doublecream yoghurt honey, to taste
TO ASSEMBLE about 6 fresh figs cinnamon or icing sugar, for dusting
Preheat the oven to 180°C. Grease a large baking sheet with non-stick spray and line with baking paper. Spray again and sprinkle lightly with some cornflour.
1 Pavlova Beat the egg whites until soft peaks form. Slowly add the castor sugar, salt and cream of tartar while beating until stiff.
2 Mix the cinnamon, sugar and almond flakes and evenly sprinkle over the prepared baking sheet.
3 Spoon the meringue on the baking sheet and spread evenly. Bake for 10-12 minutes or until just done and stiff,
but not dry.
4 Place a piece of baking paper and a wire rack over the baked meringue and turn over. Remove the baking sheet. 5 Peel off the baking paper then turn over again so that the nutty side is facing down. Cover with a clean tea towel and carefully roll it up.
6 Filling Just before serving, mix the cream and yoghurt and add a spoonful or 2 of honey to sweeten to your taste. 7 Carefully roll down the meringue and evenly spread over the cream mixture. 8 To assemble Clean but do not peel the figs and arrange some of them along one edge on top of the cream mixture. Roll up again. 9 Dust with the cinnamon or icing sugar if preferred and garnish with the remaining figs.