As autumn is approaching us quickly I want to celebrate summer one more time. And what better way is there than to do so with a light colorful dessert? As of late I’ve been experimenting with the combination basil and figs, which are two of my favorite foods. Even though basil is mostly used in salty dishes, I think it tastes really great with sweet ones as well. The recipe is simple yet quite time-consuming but absolutely worth the effort.
Ingredients
for a 20cm Ø pavlova
Base
3 eggs size L
150 g powder sugar
5 tsp freezedried strawberry powder (e.g. frooggies)
1/2 tsp grounded vanilla
1 pinch of salt
Topping
2.5 dl cream
1 tbsp powder sugar
1/2 tsp grounded vanilla
Decoration
1 handful basil leaves
3-5 figs (depending on size)
1-2 tsp freezedried strawberry powder
Instructions
Prepare the baking tray and parchment by drawing a 20cm circle on the parchment and placing it on the tray with the circle on the bottom. Preheat the oven to 100°C fan function. Separate the egg whites from the yolk and start beating them semi stiff. Then gradually add the sugar, the grounded vanilla and a pinch of salt whilst continuing to beat the eggs until they’re completely stiff. Add the strawberry powder in the end. Spread the meringue in the circle on the parchment. Try to form it a bit like a bird’s nest (so there’ll be space for the topping). Bake the pavlova for 120 minutes in the middle of the oven. Then turn off the heat and open the door a bit and let it completely cool down. Takes at least an hour (and if you’re impatient like I am it will crack). Meanwhile beat the cream stiff and add the sugar and grounded vanilla. Spread it on top of your pavlova. Decorate it with figs and basil leaves and sprinkle a bit of strawberry powder over it. Voilà!
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