Mediterranean Pavlova
Pavlova mediterranea
Crisp pavlova nests with Greek-yogurt cream, orange blossom, caramelised citrus, roasted figs, pistachio and honey.
Crisp pavlova nests with Greek-yogurt cream, orange blossom, caramelised citrus, roasted figs, pistachio and honey.
Written for 8 individual pavlovas
Ingredients
Pavlova and finish
- Egg whites300 g
- Caster sugar600 g
- Cornflour20 g
- White wine vinegar10 ml
- Vanilla extract5 ml
- Whipping cream, very cold400 g
- Full-fat Greek yogurt250 g
- Honey, divided90 g
- Orange blossom water5 ml
- Oranges, supremed3 each
- Fresh figs, halved8 each
- Pistachios, toasted and crushed80 g
Method
Heat a static oven to 110°C and line two trays.
Whip the egg whites with a pinch of salt to soft peaks. Add the sugar gradually and continue until glossy and fully dissolved.
Fold in the cornflour, vinegar and vanilla gently.
Pipe or spoon eight nests. Bake 90-105 minutes, then switch off the oven and leave them inside for 1 hour before cooling.
Whip the cream to soft peaks. Stir the yogurt with 40 g honey, orange blossom water and orange zest, then fold in the cream.
Lightly sugar the orange segments and caramelise quickly with a blowtorch.
Roast the figs at 180°C for about 8 minutes with 20 g honey and thyme, then cool.
Fill each pavlova shortly before serving and finish with orange, fig, pistachio and the remaining honey.
Chef’s notes
- Some cracking is normal in pavlova; the goal is a crisp shell with a marshmallow centre.
- Fill shortly before serving so the shell stays crisp.
- Orange blossom water is powerful; 5 ml is enough here.
Allergens and diet
Eggs. Milk. Pistachios.
Last refined · September 2026