Easy Fig & Honey Mini Pavlova Dessert

Light and airy meringues wrap around a filling of fresh figs, lemon curd and heavy whipping cream for a dessert that's full of flavor. These mini meringue pavlovas are topped with a drizzle of honey to bring out the natural sweetness of the figs. Make these easy pavlovas for a special occasion and serve your guests their own individual dessert.

Prep30 min
Total Time2 hr
Skill LevelBeginner

Amount6

Ingredients & Tools
Instructions

Ingredients

Meringue
1/4 cup meringue powder
1/2 cup water, room temperature
1 1/3 cups granulated sugar
2 teaspoons vanilla extract

Filling
2 cups heavy whipping cream
1 10 oz. jar lemon curd
1 teaspoon vanilla extract
Yellow food coloring (optional)

Topping
6-9 fresh ripe figs, halved or quartered
Honey for drizzling
Fresh mint, chopped

Tools
Parchment paper
Cookie sheet
Large bowls
Electric hand mixer or stand mixer
Decorating bag
Tip 1M

Instructions

Click to mark complete

Make meringue. Preheat the oven to 250°F. Using a pencil, trace six 4-inch circles on parchment paper. Place parchment on a baking sheet, pencil-side down. Set aside.
In a large bowl, whip meringue powder and water with an electric mixer using the whisk attachment on high speed until soft peaks form.
With the mixer running, gradually add sugar. Whip until stiff peaks form.
Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.
Prepare a decorating bag with tip 1M and meringue batter. Following the template, start in the center of the circle and pipe tight swirls, forming the bottom of the pavlova. Continue building up the sides, forming a small bowl shape.
Bake for 40-45 minutes or until the outsides of meringues feel firm and crisp. Cool completely on the pan.
Make filling. While the pavlovas cool, whip cream in a large bowl until stiff peaks form. Add lemon curd, vanilla and yellow food coloring; whip until well-combined, scraping down bottom and sides bowl as necessary.
Assemble pavlovas. To assemble, peel cooled meringues off of parchment paper. Divide the lemon whipped cream evenly among the meringue shells and top with 2 to 3 fig pieces.
Drizzle with honey and sprinkle with chopped mint. Serve immediately.

Notes

- Recipe makes six 4-inch mini pavlovas.
- Customize your mini pavlova recipe with your favorite flavor combinations. Whipped cream and fruit combinations are endless!

How To

How to Use Meringue Powder
If you love decorating roll-out cookies or piping flowers, chances are you’ve used meringue powder to make your icing. Meringue powder is a must for making royal icing, meringue cookies and stabilizing marshmallow or whipped cream frosting.