Logo
Allow cookies

Mulled spiced pavlovas

Ingredients

  1. Step 1 seeds from 1 cardamom pod
  2. Step 2 1 clove
  3. Step 3 ½ tsp each ground allspice and ground cinnamon
  4. Step 4 1 egg white
  5. Step 5 50g caster sugar
  6. Step 6 ½ tsp cornflour
  7. Step 7 ¼ tsp white wine vinegar
  8. Step 8 ¼ tsp vanilla extract
  9. Step 9 ½ tsp orange zest
  10. Step 10 2 heaped tbsp crème fraîche, to serve
  11. Step 11 300ml red wine
  12. Step 12 85g caster sugar
  13. Step 13 2 cloves
  14. Step 14 2 allspice berries
  15. Step 15 1 small cinnamon stick, broken in half
  16. Step 16 4 cardamom pods
  17. Step 17 zest ½ lemon and ½ orange
  18. Step 18 1 vanilla pod, split
  19. Step 19 1 bay leaf
  20. Step 20 6 dried figs
  21. Step 21 125ml mulled wine, reserved from the figs
  22. Step 22 50g caster sugar
  23. Step 23 3 tbsp cocoa powder
  24. Step 24 25g plain chocolate, broken into small pieces
Mulled spiced pavlovas
Calories: 692 Carbohydrate: 127 g Protein: 6 g Fat: 18 g
Cook time: 85 minutes Prep time: 25 minutes Total time: 110 minutes Servings: 2

TAGS

Dessert Dinner British Josh Eagleton 2 serving 800 kcal or less Cinnamon stick Cinnamon stick Crème fraîche Dessert Dinner party Entertaining Fruit dessert Indulgent Main Maria Elium Meringue Mulled wine Over an hour Plain chocolate Pudding Romantic Serves two Winter pudding

Directions

  1. 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.
  2. 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. I f making ahead, store in an airtight container for up to three days or freeze for up to one month.
  3. 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.
  4. 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.
  5. 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.