This pavlova is a serious pudding, not a health food. The meringue is fudgy with brown sugar. The fruit topping is vanilla and honey scented and textured with fig seeds. The cream layer is a blend of whipped cream and greek yogurt. It’s really good though, so I thought you wouldn’t mind the brief deviation from all that nutritiousness.
The pavlova was supposed to be the caramel apple pavlova from the Riverford Farm cookbook. We had friends coming to dinner and I promised myself that I’d stick to the recipe, just this once. And then when I made the meringue the night before the dinner I figured swapping in a little bit of muscovado sugar couldn’t hurt, but that I’d stick to the plan with the caramel apple topping. And then our friends had to cancel because of the heavy snow we’ve had…
Inspired among other recipes by Stonesoup’s version of Maggie Beer’s fig pavlova I made a winter fruit compote with plums and dried figs, spiced with vanilla, cinnamon, star anise and honey. A compote based on dried and (gasp!) canned fruit neatly skirts round the problem of the lacklustre fruit available in the UK at this time of year and gives the whole dish a decidedly seasonal feel. You can use fresh fruit by all means but just think about it; nutritionally you’re not really missing out, it is environmentally sound at this time of year and you won’t be infuriated by fruit that doesn’t ripen in time for your guests. Mixing whipped cream with a helping of lower-in-fat greek yogurt is a worthwhile twist that gives a contrasting sour note in the middle of all that sweetness.
Recipe for Spiced Winter Pavlova
For the meringue
4 egg whites, medium eggs
150g caster sugar
100g light muscovado sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
Half a tsp vanilla extract
For the compote
6 soft dried figs
300g canned plums (drained weight)
1 vanilla pod
1 cinnamon stick
6 black peppercorns
2 tbsp floral honey
1 star anise
A cup of water
For the cream
150 ml double cream
150 ml reduced fat greek yogurt
Whisk the egg whites until they become stiff and glossy. Keep whisking and slowly add the sugar to the egg whites a couple of tablespoons at a time. Once the sugar has all been incorporated, fold the vinegar, vanilla extract and cornflour into the egg/sugar mixture.
Cover a baking tray with a sheet of baking parchment and draw a roughly 9 inch (25 cm) diameter circle onto it. Use this as a guide to dollop the meringue into a roughly circular shape with a very slight dip in the middle. Bake at 120 C for 90 minutes and then switch the oven off and allow the meringue to cool in the oven for at least half an hour or overnight.
Score the vanilla pod lengthways with a sharp knife to release the seeds. Put the water, honey, vanilla pod, cinnamon, peppercorns and star anise in a small saucepan and simmer for half an hour (long enough to reduce the volume by about half). Slice the figs into roughly three slices per piece. Stone the plums and cut into quarters. Add the figs and plums to the spicy liquid and cook on a low heat for 15 minutes. Allow to cool.
The meringue and compote can both be prepared in advance but whip the cream just before serving for best results.
Whip the cream in a large bowl until it thickens. Fold in the greek yogurt.
To assemble, spread the yogurt/cream mixture evenly over the top of the meringue. Spoon over the fruit and drizzle with a little bit of the syrupy juices.
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating. 
{ 35 comments }
oh, wow, I’ve got to make this!
Your description defines mouth-watering and definitely evoked this physiologic response in me. The seasonal fruit compote sounds heavenly.
Sophie, I think you have created a classic late winter dessert.
Only one problem with this post. I can’t taste it!!!!
I’ve made pavalova a few times over the last few months using pomegranates but they’ve gone out of season now. Might try this out next time instead.
For sure, I’ll be trying the mix of greek yogurt and double cream though. Like the idea of that zing.
I’m bookmarking this gorgeous recipe – been having way too many egg whites (after buying an ice cream maker) and this is such a glorious way of using them!
This is a really good pudding Nurit – I’d definitely recommend trying it.
Elaine, if I could send you a portion you know I would!
Pomegranate pavlova is a lovely seasonal idea too Wendy. I bet it looks really pretty. The yogurt and cream mix is good – I find lots of cream on its own a bit rich
Patricia – we’ve answered each others questions here I think. I was just wondering what to do with all of the egg yolks! So ice cream is the answer.
mmmm. I have to make some mini ones this weekend for a bride to be, perfect timing! Dont hate me when I say that we’re getting strawbs here already, thats what I’ll top mine with.
This looks divine, Sophie. I love the dried fruit compote being supplemented with tinned fruit. Very clever. (And there is far too much negativity attached to tinned food these days. A lot of it is more nutritious than the fresh fruit by the time it reaches the shops.)
BTW, I have nominated you for an award on my blog: http://www.aspoonfulofsugar.net/wp/2009/02/roasted-squash-dolcelatte-wrap/
mmm, i love pavlova and meringue, this looks fantastic!!
I’m almost wishing winter was here so I can try your delicious looking pav, almost…mmm warm, long summer days, how awful. Enjoy the cold, while I eat my mangoes….!
And so here is the pavlova! It looks amazing, by the way. I need a dessert for tomorrow and I can’t believe I forgot you made this. I would never have thought to use canned fruit but I can see it works.
this is so gorgeous… I’ve been wanting to make a pavlova with summer berries lately…but it’s 20 degrees and raining, so your pavlova would be just perfect today!
I love Pavlova but have never ever made one – I think I have a fear of making meringue!
Jennywenny – I am more than a little jealous of your strawberries though I also quite like it that the weather-limited produce in the UK encourages me to cook inventively
Angela – thanks for the award, how lovely! You’re right, people can be sniffy about tinned fruit but they are very hand for this kind of recipe.
thanks ttfn300
Long summer days and mango sound pretty good at the moment Emsy. We can only dream of summer – it keeps snowing here in the UK
Helen, thanks for encouraging me to blog this one. I’m not normally big on desserts
Hi Lisa. This is a perfect rainy weather pavlova variation!
Andrew – I hardly ever make meringues and was pleasantly surprised at how easy it was. As you can see from the pics, mine has a huge crack in it but pavlovas are a forgiving place to start with meringue cooking as you can smother any imperfections with cream :-)
This is a beautiful, beautiful pavlova. I’m also very glad to have found your delightful site!
Ooooh, a creamy pudding in a pavlova? Pavlova’s are yummy but I love the thought of having it with pudding! :)
I love pavlova, and your spiced version sounds wonderful!
Hi Scott, welcome over!
Nice to hear from you, other Sophie. I’m not sure what you mean about creamy pudding in a pavlova? I think the recipe is still the normal pavlova combination, seasonal variations aside e.g meringue, cream, fruit. Or maybe they only call the meringue part pavlova in some places? We need an Australian to clarify!
Shari – thank you for your kind words, I’m really pleased with this spicy version.
Hi Sophie,
I had my eye on this “cake” for a while now.
I wanted to ask if you would be interested to have it submitted to the new “Cake Collection” happening on my blog. There’s a giveaway too… Here are the details: http://www.familyfriendlyfood.com/2009/03/launching-cake-collection-with-a-giveaway/
Many thanks!
Nurit
1 family. friendly. Food.
Hi Nurit, thanks for this – I’ve emailed you about the event
YUM! I haven’t made a pavlova in ages – have the strongest urge to now! This looks just beautiful and a nice twist to the normal recipes.
I came up with the same idea & was looking for recipes on the net to tweak my own when I found yours.
I’ll give you my version to try:
Big punnet of fresh plums (doesn’t matter if they’re hard in the supermarket, they’ll cook fine).
cinnamon
cloves
zest of 1 orange
honey
port/red wine
Throw everything in together, cook until the plums are tender & fragrant.
Pavlova
Whipping cream + vanilla essence
Hi Alex – thanks for sharing your ideas. I love the orange zest and port/wine combination. You’re right about the plums – it doesn’t seem to matter what they’re like when you buy them if you plan to cook them.
I made this for our Christmas dessert and it was delicious. I couldn’t find tinned plums so used tinned peaches and it was so good I don’t think it will be long before I make it again. Thanks for the recipe!
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Do you cover the saucepan or let it simmer with a lid? And are you supposed to take our the peppercorns, vanilla pod and cinnamon before adding the fruit or do you just leave it in there? Thanks for your help.