YOTAM OTTOLENGHI’S Cinnamon Pavlova Praline Cream and Fresh Figs

Better known for his inspirational salads and exotic savoury recipes, Yotam’s much-anticipated new cookbook, Sweet, which he co-wrote with friend and collaborator, Helen Goh, focuses on indulgent desserts. It was worth the wait, and pavlova will never be

Hands-on time 20min, plus cooling. Cooking time about 3hr 30min. Serves 10-12 (it’s quite rich, so the slices are not too big)

◆ 75g (3oz) flaked almonds

◆ 50g (2oz) dark cooking chocolate (70% cocoa solids), finely chopped

◆ About 400g (14oz) fresh figs, cut into 1cm (½in) discs or quarters

◆ 3tbsp runny honey for the meringue

◆ 125g (4oz) egg whites (from

3 large eggs)

◆ 125g (4oz) caster sugar

◆ 100g (3½oz) dark muscovado

sugar

◆ 1½tsp ground cinnamon for the praline cream

◆ 75g (3oz) caster sugar

◆ 200ml (⅓ pint) double cream

◆ 400g (14oz) mascarpone

1 Preheat oven to 170°C (150°C fan) mark 3. Spread out almonds on a baking tray and toast for 7–8min, or until golden brown. Remove from oven, divide into two piles (25g (1oz) for the pavlova, 50g (2oz) for the praline) and set aside to cool. 2 Reduce oven temperature to 120°C (100°C fan) mark ½. Cover a baking tray with baking parchment and trace a circle, about 23cm (9in) in diameter, on to the paper. Turn paper over so the drawn-on side is facing down but visible. 3 First, make the meringue. Put egg whites and sugar into a large heatproof bowl, using an electric whisk to combine. Set over a pan of just-simmering water (making sure the bowl does not touch the water) and whisk continuously until warm, frothy and the sugar has melted, about 4min. Off the heat, whisk on a high speed for about 5min, until meringue is cool, stiff and glossy. Add cinnamon and whisk to combine. You can use a free-standing mixer if you have one. 4 Spread meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Bake in the oven for 3hr, then switch off oven but leave meringue inside until it is completely cool: about 2hr, or leave overnight. Once cool, remove from oven and set aside. 5 Melt chocolate in a heatproof bowl set over a pan of simmering water. Cool slightly, then brush chocolate on to the inside of the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2hr. 6 Make the praline. Put 50g (2oz) toasted almonds on a parchment-lined baking tray (with a lipped edge) and set aside. Put sugar and 2tbsp water into a small pan and place over a medium-low heat, stirring until sugar has melted. Cook, swirling the pan occasionally, until it is a dark golden brown. Pour caramel over the nuts (don’t worry if they’re not all covered) and leave until completely cool and set. Then transfer the praline to the small bowl of a food processor and blitz until fine. 7 Put cream, mascarpone and blitzed praline into a large bowl and whisk for about 1min, until stiff peaks form. Be careful not to over-whisk – it doesn’t take much to thicken up – or it will split. If this begins to happen, use a spatula to fold a little more cream into the mix to bring it back together. Chill until needed. 8 To assemble, spoon cream into the meringue and top with figs. Warm honey in a small saucepan and stir through the 25g (1oz) almonds. Drizzle over the figs and serve straightaway. GET AHEAD Make meringue and praline up to 3 days in advance and store separately in an airtight containers. GH TIP Not a fig fan? Use your favourite berries, poached pears or plums. PER SERVING (for 12) 425cals, 5g protein, 28g fat (17g saturates), 36g carbs (36g total sugars), 1g fibre