FIG & GINGER PAVLOVA

Serves 10 Prep 25 mins

Cook 1 hour 25 mins

8 fresh figs, quartered

2 balls of preserved stem ginger from a jar, chopped, plus 1tbsp of the ginger syrup

4 egg whites

½tsp cream of tartar

200g golden caster sugar

1tbsp icing sugar

1tsp vanilla bean paste or vanilla extract

500g 0% fat natural Greek yoghurt

Preheat the oven to 140°C/fan 120°C/gas 1. Line a roasting tin with baking paper. Arrange the figs in the tin, scatter the chopped ginger over and drizzle with the syrup. Cover with kitchen foil and bake for 20-25 minutes, or until sticky. Set aside to cool.

Put the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over. Whisk until

the egg whites are stiff and form peaks that hold their shape when the beaters are removed. Gradually add the caster sugar, a tablespoon at a time, whisking thoroughly after each addition, until all the sugar has been incorporated and the mixture is stiff and glossy.

Line a baking sheet with baking paper. Spoon the meringue mixture onto the paper, then use a spatula to form a circle the size of a dinner plate, making the sides higher than the middle. Bake for 1 hour, then turn off the oven, leaving the door closed. Leave for at least 3 hours, or overnight, until completely cool. This gradual cooling helps stop the meringue from cracking.

Carefully fold the icing sugar and vanilla bean paste or extract through the Greek yoghurt. Spoon the mixture into the centre of the meringue, then decorate with the roasted figs and ginger. Chill until you’re ready to serve.