Fig & Thyme Pavlova with Spicy Red Wine Plum Syrup

Ingredients

• 6 egg whites
• 1/2 tsp White Vinegar
• 330 g castor sugar (sifted)
• 1 1/2 tsp Corn Flour (sifted)
• pinch of cream of tartar
• seeds from one vanilla pod
• 1/2 cup sugar
• 1/2 cup red wine
• 1 cinnamon stick
• 3-5 whole cloves
• 1 plum (roughly chopped)
• 1 cup whipped cream
• 5-7 figs (quartered )
• fresh thyme

Instructions

1. 1

   Pre-heat the oven to 120ºC and line a baking tray with baking paper.

2. 2

   Place the egg whites and cream of tartar in your stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.

3. 3

   Start adding the sugar one teaspoon at a time until all the sugar is finished.

4. 4

   Increase the speed and continue you mixing until you reach stiff peaks.

5. 5

   Sprinkle the cornflour, vanilla seeds and vinegar over the meringue and fold it all in.

6. 6

   Spoon mixture onto the baking paper creating 4-6 circle like shapes.

7. 7

   Use a palette knife to first create a round shape. Then in-strips, pull the meringue in an upward motion until you get the desired shape. Form a small nest in the top.

8. 8

   Turn the oven down to 100ºC and place the baking tray on the bottom rack of the oven.

9. 9

   Bake the meringues for at least an hour and a half then turn the oven off (without opening the oven) and leave the meringues in the oven for another 5 hours.

10. 10

    --- For the Spicy Red Wine Plum Syrup: ---

11. 11

    Place all the ingredients in a small saucepan over medium heat.

12. 12

    Allow the mixture to simmer for at least 10 minutes then strain. Allow to cool before serving.

13. 13

    Once the meringues have cooled. Place a dollop of cream in the centre of each pavlova, then add fresh figs, a sprig of thyme and top with the syrup.