Make This Before Fig Season Ends! | Pistachio Raspberry Fig Pavlova 🍂

Crispy on the outside, soft and marshmallowy in the center, with pistachio cream, raspberry & fig compote, and fresh fruit. Ingredients Swiss Meringue • Egg whites — 5 large (150 g) • Granulated sugar — 1 ½ cups (300 g) • Cornstarch — 2 tbsp (25 g) • Lemon juice — 2 tsp Raspberry & Fig Compote • Raspberries — ¾ cup (100 g) • Fresh figs — ¾ cup, diced (100 g) • Granulated sugar — 1–1½ tbsp (15–20 g) • Cornstarch — 1 tbsp (8 g) • Cold water — 1½–2 tbsp (20–25 g) Pistachio Cream • Heavy cream, 33–35% fat — 1⅓ cups (320 g) • Cream cheese — ⅓ cup (70 g) • Powdered sugar — ¼ cup (35 g) • 100% pistachio paste — 1½ tbsp (25 g) How to Make Swiss Meringue 1. Combine egg whites and sugar in a clean, dry bowl. 2. Place over a pot of gently simmering water, making sure the bowl does not touch the water. 3. Stir constantly until the sugar dissolves. If using a thermometer, heat to 50–60°C / 120–140°F. 4. Remove from the heat and whip with a mixer, gradually increasing the speed. 5. Once the meringue becomes white and starts forming soft peaks, add the lemon juice. 6. Continue whipping until glossy and stiff peaks form. 7. Sift in the cornstarch and gently fold it in with a spatula. 8. Pipe onto a parchment-lined baking sheet, leaving a cavity in the center. 9. Bake at 80°C / 175°F for about 2 hours, or until the outside is dry and the Pavlova easily lifts from the parchment while remaining soft in the center. 10. Let cool completely. Raspberry & Fig Compote 1. Combine raspberries, figs, and sugar in a saucepan. 2. Cook over medium heat until the mixture comes to a boil. 3. Mix cornstarch with cold water until smooth. 4. Add to the boiling fruit and stir continuously. 5. Cook for 1–2 minutes until thickened. 6. Transfer to a bowl, cover directly with plastic wrap, and refrigerate until chilled. Pistachio Cream 1. Whip the heavy cream with powdered sugar, gradually increasing the speed. 2. Once the cream starts to thicken, add the cream cheese and pistachio paste. 3. Whip until thick and stable. Do not overwhip. Assembly 1. Fill the center of each Pavlova with raspberry & fig compote. 2. Pipe the pistachio cream on top. 3. Decorate with fresh raspberries and figs. Enjoy! 🤍