A Middle Eastern-inspired pavlova, which uses Greek yoghurt instead of cream. It’s a stunning, fresh dessert filled with figs, green pistachio and topped with runny honey and rose petals.
Preheat your oven to 100 ºC and line a small baking sheet with baking paper.
Make your meringue mixture.
Finely grind half of the pistachios and add half of this to your stiff, uncooked meringue mixture onto the centre of the baking sheet and mould into the shape of a 10 inch spiky circle with your spoon. Then use the back of the spoon to make a slight dip in the centre of the meringue to form a large well.
Sprinkle with the rest of the finely ground pistachios and bake for about 2 hours. When cooked, the large meringue nest should have a firm base and easily come away from the baking paper. Set aside to cool.
Slice the figs into quarters and roughly chop the remaining pistachios. Now you are ready to plate up.
Place the cooled pavlova in the centre of a serving platter. Spoon the Greek yoghurt int the groove of the meringue nest and have some oozing down the sides. Place most of the figs on top of the yoghurt and scatter a few along the plate. Lather the whole masterpiece with honey. Finish by scattering the roughly chopped pistachios and fresh rose petals over the top.
- 1 batch of uncooked Meringue Girls Mixture
- 100g green pistachios
- 1tbsp rosewater
- 8 figs
- 4 tbsp runny honey
- Fresh rose petals, to decorate