A stunning pavlova tower layered with honey-baked figs, fresh raspberries, and pomegranate arils, topped with a golden honey drizzle. This eye-catching dessert is perfect for holiday gatherings, combining the crispness of meringue with the creaminess of whipped layers and bursts of fresh fruit.
Contents
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Ingredients
- Pavlova Layers
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Whipped Cream Layer
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fruit Toppings
- 1 cup fresh figs, halved
- 1 cup fresh raspberries
- 1/2 cup pomegranate arils
- 1/4 cup honey, warmed for drizzling
- Optional Garnish
- Crushed pistachios or walnuts
- Fresh mint leaves
- Extra pomegranate arils
Instructions
- Prepare the Pavlova Layers
- Preheat the oven to 250°F (120°C). Line baking sheets with parchment paper and draw circles of different sizes to guide the pavlova layers.
- In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, a spoonful at a time, beating until stiff, glossy peaks form.
- Gently fold in the vinegar, vanilla extract, and cornstarch until just combined.
- Spoon the meringue onto the prepared circles, smoothing each layer and creating a slight indent in the center.
- Bake for 1 1/2 hours, then turn off the oven and allow the meringue to cool completely inside to prevent cracking.
- Whip the Cream
- In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip. Refrigerate until ready to assemble.
- Honey-Bake the Figs
- Place the halved figs on a baking sheet and drizzle with a little honey. Bake in the preheated oven at 350°F (175°C) for 10-15 minutes or until slightly softened and caramelized. Set aside to cool.
- Assemble the Pavlova Tower
- Place the largest pavlova layer on a serving platter. Spread a layer of whipped cream on top, followed by honey-baked figs, raspberries, and pomegranate arils.
- Repeat with the remaining pavlova layers, stacking each progressively smaller layer on top, adding whipped cream and fruits between each layer.
- Finish and Garnish
- Drizzle the assembled pavlova tower with warm honey. Garnish with crushed pistachios or walnuts, fresh mint leaves, and extra pomegranate arils for a festive touch.
Helpful Tips
- Whip the Egg Whites Correctly: Ensure your mixing bowl and beaters are completely clean and free of grease. Even a small amount of fat can prevent the egg whites from reaching stiff peaks.
- Use Fine Sugar: Superfine or caster sugar dissolves more easily in the egg whites, resulting in a smoother meringue. If you don’t have superfine sugar, pulse regular granulated sugar in a food processor for a few seconds.
- Draw Circles for Layer Guides: Draw different-sized circles on parchment paper to help shape each meringue layer evenly. This will make your pavlova tower stable and visually appealing.
- Cool the Pavlova Gradually: After baking, let the pavlova layers cool in the oven with the door slightly ajar. This prevents cracking by allowing the layers to cool slowly.
Substitutions and Variations
- White Chocolate Ganache Instead of Whipped Cream: For a richer filling, substitute the whipped cream with a white chocolate ganache for a touch of sweetness that pairs beautifully with the figs and berries.
- Alternative Fruits: Substitute raspberries with strawberries, blackberries, or even sliced plums to add variety. For a seasonal twist, consider using persimmons or poached pears.
- Use Maple Syrup Instead of Honey: Replace honey with maple syrup when baking the figs or as a drizzle over the pavlova layers for a deeper, earthy sweetness.
- Add a Nutty Crunch: Sprinkle crushed pistachios, walnuts, or almonds between the layers to add texture and a subtle nutty flavor that complements the fruits and cream.
- Cinnamon-Spiced Pavlova: Add a pinch of cinnamon or nutmeg to the pavlova meringue for a warm, spiced flavor, perfect for a wintery holiday dessert.
Frequently Asked Questions(Honey-Baked Fig & Raspberry Pavlova Tower)
1. Can I make the pavlova layers in advance?
Yes, you can make the pavlova layers up to two days in advance. Store them in an airtight container at room temperature to keep them crisp.
2. What if my pavlova cracks?
Cracks are normal and can add a rustic charm to the dessert. If you prefer a flawless look, you can spread a bit of whipped cream over any cracks to hide them.
3. How do I prevent the pavlova from becoming soggy?
Assemble the pavlova tower close to serving time. The meringue layers can soften when exposed to whipped cream and fruits, so it’s best to build the tower just before serving.
4. Can I use frozen berries?
Fresh berries are ideal as frozen ones can release extra moisture, making the pavlova soggy. If you must use frozen berries, thaw them thoroughly and pat them dry before use.
More Recipes for Inspiration
- Celebration Pavlova Tower – Discover a beautiful pavlova tower perfect for any special occasion, with layers of meringue and festive fruit.
- The Perfect Pavlova Recipe – Master the art of pavlova with this detailed guide, including tips for achieving the perfect texture and flavor.
- Chocolate Hazelnut Pavlova Tower – Try a decadent twist on the classic pavlova tower with layers of chocolate and hazelnut for a rich, indulgent treat.
These recipes complement the Honey-Baked Fig & Raspberry Pavlova Tower with Pomegranate, providing additional creative pavlova ideas ideal for festive gatherings and holiday celebrations!
Print
Honey-Baked Fig & Raspberry Pavlova Tower with Pomegranate
- Total Time: 2 hours 15 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A stunning pavlova tower layered with honey-baked figs, fresh raspberries, and pomegranate arils, topped with a golden honey drizzle. This eye-catching dessert is perfect for holiday gatherings, combining the crispness of meringue with the creaminess of whipped layers and bursts of fresh fruit.
Ingredients
Scale
- Pavlova Layers
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Whipped Cream Layer
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fruit Toppings
- 1 cup fresh figs, halved
- 1 cup fresh raspberries
- 1/2 cup pomegranate arils
- 1/4 cup honey, warmed for drizzling
- Optional Garnish
- Crushed pistachios or walnuts
- Fresh mint leaves
- Extra pomegranate arils
Instructions
- Prepare the Pavlova Layers
- Preheat the oven to 250°F (120°C). Line baking sheets with parchment paper and draw circles of different sizes to guide the pavlova layers.
- In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, a spoonful at a time, beating until stiff, glossy peaks form.
- Gently fold in the vinegar, vanilla extract, and cornstarch until just combined.
- Spoon the meringue onto the prepared circles, smoothing each layer and creating a slight indent in the center.
- Bake for 1 1/2 hours, then turn off the oven and allow the meringue to cool completely inside to prevent cracking.
- Whip the Cream
- In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip. Refrigerate until ready to assemble.
- Honey-Bake the Figs
- Place the halved figs on a baking sheet and drizzle with a little honey. Bake in the preheated oven at 350°F (175°C) for 10-15 minutes or until slightly softened and caramelized. Set aside to cool.
- Assemble the Pavlova Tower
- Place the largest pavlova layer on a serving platter. Spread a layer of whipped cream on top, followed by honey-baked figs, raspberries, and pomegranate arils.
- Repeat with the remaining pavlova layers, stacking each progressively smaller layer on top, adding whipped cream and fruits between each layer.
- Finish and Garnish
- Drizzle the assembled pavlova tower with warm honey. Garnish with crushed pistachios or walnuts, fresh mint leaves, and extra pomegranate arils for a festive touch.
Notes
- Make Ahead: You can make the pavlova layers a day in advance and store them in an airtight container.
- Fruit Variations: Substitute the figs, raspberries, and pomegranate with other seasonal fruits like blackberries, strawberries, or persimmons.
- Serving Tip: Slice with a serrated knife to maintain the structure and serve on a flat, sturdy surface.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pavlova tower, holiday pavlova, honey-baked figs, pomegranate pavlova, festive dessert