MULLED SPICED PAVLOVAS

Mulled spiced pavlovas image

Traditional flavours of cloves, spices and orange zest work scent these fabulous winter pavlovas topped with boozy mulled figs

Provided by Maria Elia

Time 1h25m

Number Of Ingredients 24

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Ingredients

seeds from 1 cardamom pod
1 clove
½ tsp each ground allspice and ground cinnamon
1 egg white
50g caster sugar
½ tsp cornflour
¼ tsp white wine vinegar
¼ tsp vanilla extract
½ tsp orange zest
2 heaped tbsp crème fraîche, to serve
300ml red wine
85g caster sugar
2 cloves
2 allspice berries
1 small cinnamon stick, broken in half
4 cardamom pods
zest ½ lemon and ½ orange
1 vanilla pod, split
1 bay leaf
6 dried figs
125ml mulled wine, reserved from the figs
50g caster sugar
3 tbsp cocoa powder
25g plain chocolate, broken into small pieces

Steps:

First make the meringues. Heat the oven to 140C/120C fan/gas 1. Line a baking sheet with baking paper. Using a pestle and mortar or spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together. Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tbsp at a time, until you have a stiff, shiny mixture. Fold in the cornflour, vinegar, vanilla, spice mix and orange zest.
Divide the mixture into two on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each. Bake for 50 mins until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 mins. Finish cooling on a wire rack. I f making ahead, store in an airtight container for up to three days or freeze for up to one month.
For the figs, put all the ingredients except the figs in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 mins. Reheat the liquid, pour over the figs, then leave overnight or at least until cool. Drain the figs, reserving the liquid, then thickly slice each into 2-3 pieces.
To make the sauce, put 125ml of the reserved fig liquid and sugar in a pan. Stir over a low heat until the sugar has dissolved, then whisk in the cocoa and chocolate. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature.
To assemble, spoon a little crème fraîche onto each pavlova, top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side.

Nutrition Facts : Calories 692 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 127 grams carbohydrates, Sugar 120 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium