Name: Mulled spiced pavlovas
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2
Cuisine: British
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

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Mulled spiced pavlovas

Mulled spiced pavlovas

Maria Elia

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Serves 2

More effort

Prep: 25 mins

Cook: 1 hr

Plus cooling

A star rating of 2 out of 5.1 ratingRate

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

Freezable (meringues only)

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Ingredients

Nutrition

Units:

MetricUS

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

For the figs

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

For the sauce

125ml mulled wine

reserved from the figs
50g caster sugar
3 tbsp cocoa powder
25g plain chocolate

broken into small pieces

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Nutrition: per serving

kcal692
fat18g
saturates10g
carbs127g
sugars120g
fibre6g
protein6g
salt0.3g

low

Method

step 1

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.
step 2

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. If making ahead, store in an airtight container for up to three days or freeze for up to one month.
step 3

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.
step 4

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.
step 5

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.

Recipe from Good Food magazine, January 2010

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