16 Oct Fig and White Chocolate Festive Pavlova
I have experienced a snowy white Christmas in Europe, which completely changed me
forever, as well as many summery festive seasons on South African soil. This festive
dessert takes me back to the Weltevrede Fig Farm outside Prince Albert in the Karoo.
There is something magical and mystical about a Karoo Christmas. I think this dish
captures a bit of that illusive allure. It is great for entertaining the crowds and a wonderful
end to a festive menu when the summer sun is shining!
| Servings | Prep Time |
| 12 servings | 30 minutes |
| Cook Time |
| 120 minutes |
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I have experienced a snowy white Christmas in Europe, which completely changed me
forever, as well as many summery festive seasons on South African soil. This festive
dessert takes me back to the Weltevrede Fig Farm outside Prince Albert in the Karoo.
There is something magical and mystical about a Karoo Christmas. I think this dish
captures a bit of that illusive allure. It is great for entertaining the crowds and a wonderful
end to a festive menu when the summer sun is shining!
|
Ingredients
Ingredients for the merengue
- 500 g castor sugar
- pinch of cream of tartar
- 15 ml Vanilla paste
Ingredients for the topping
- 300 g white chocolate
- 250 ml whipping cream
- 250 g cream cheese
- 250 g crème fraiche
- 30 ml rose water
Instructions
Method for the merengue
- 60 min cooling time Oven: 100 degrees celsius
- Prepare a large baking tray with baking paper covered in extra grease proof spray
- Whisk the egg whites with a pinch of the cream of tartar until stiff peaks form then start adding the castor sugar spoon by spoon until well incorporated and silky smooth - finish by adding the vanilla
- Spread the merengue mixture onto the baking paper in a round 30cm circle
- Bake at 100 degrees for 2 hours and allow to cool for another hour
Method for the topping
- Melt the white chocolate in a double boiler an allow to cool to room temperature
- Whip the cream until stiff then add the cream cheese and sour cream and blend until silky smooth, start adding the chocolate and gently mix until well combined, add the rose water
- Place the merengue onto a large platter or wooden board. Assemble the dessert by spooning the white chocolate mixture onto the merengue base, garnish with the brandy soaked figs and dried rose buds