Mediterranean Pavlova
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Step 1 of 8
Method
1 of 8
Heat a static oven to 110°C and line two trays.
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What you are cooking with
Pavlova and finish
- 300 g Egg whites
- 600 g Caster sugar
- 20 g Cornflour
- 10 ml White wine vinegar
- 5 ml Vanilla extract
- 400 g Whipping cream, very cold
- 250 g Full-fat Greek yogurt
- 90 g Honey, divided
- 5 ml Orange blossom water
- 3 each Oranges, supremed
- 8 each Fresh figs, halved
- 80 g Pistachios, toasted and crushed