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Pavlova is a dessert that truly understands drama. A fragile, crisp meringue shell gives way to a soft, marshmallow-like interior, providing an unforgettable textural contrast.

This version celebrates the arrival of fig season. Ripe figs are roasted with honey and cinnamon until they become jammy and caramelized, creating a warm, luscious topping for the cool, airy meringue and rich cream.

While it looks like a masterpiece from a fine patisserie, pavlova is surprisingly straightforward to make. It’s a perfect, naturally gluten-free showstopper for any special occasion.

Why You’ll Love It

A True Showstopper: With its rustic cracks and beautiful topping, this dessert is effortlessly elegant and guaranteed to impress.
Incredible Texture: The combination of crisp meringue, chewy marshmallow, creamy topping, and soft fruit is simply divine.
Naturally Gluten-Free: A perfect dessert for guests with gluten sensitivities, made with naturally gluten-free ingredients.
Surprisingly Light: Despite its impressive appearance, this dessert feels much lighter to eat than a traditional cake or pie.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Pavlova Shell
Large Egg Whites	4	120 g
Superfine (Caster) Sugar	1 cup	200 g
White Vinegar	1 tsp	5 ml
Cornstarch	1 tsp	3 g
Vanilla Extract	1 tsp	5 ml
For the Topping
Fresh Figs, stemmed and halved	8–10	approx. 400 g
Honey	2 tbsp	42 g (30 ml)
Ground Cinnamon	1 tsp	2.6 g
Heavy Whipping Cream, chilled	1 cup	240 ml

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Ingredient Notes

Egg Whites: Use room temperature egg whites. They whip up to a greater volume than cold eggs. Ensure your bowl and beaters are impeccably clean and free of any grease or egg yolk, as fat will prevent the whites from aerating properly.
Superfine Sugar: Also known as caster sugar, this is highly recommended. Its fine crystals dissolve much more easily into the egg whites than granulated sugar, which prevents a gritty, weeping meringue.
Vinegar and Cornstarch: These are the keys to a perfect pavlova. The acid in the vinegar helps stabilize the whipped egg whites, and the cornstarch guarantees a soft, marshmallowy center beneath the crisp crust.
Figs: Choose figs that are ripe and sweet but still firm enough to hold their shape when halved and roasted.

Equipment Needed

Stand Mixer (or Electric Hand Mixer): This is essential. Whipping meringue to the correct stage by hand is an exhaustive task and rarely yields the best results.
Baking Sheet with Parchment Paper: Provides a non-stick surface and allows you to draw a guide for a perfectly shaped pavlova.
Spotlessly Clean Glass or Metal Bowl: Use a bowl that is completely clean and dry. As a pro tip, you can wipe the inside of the bowl with a paper towel dampened with a little vinegar to remove any residual fat.

Step-by-Step Instructions

Prepare Oven and Pan: Preheat your oven to 250°F (120°C). On a piece of parchment paper, draw an 8-inch (20 cm) circle. Place the parchment on a large baking sheet with the ink-side down.
Whip Egg Whites: In the clean bowl of your stand mixer, beat the egg whites on medium speed until they form soft peaks. The peaks should hold their shape but the tips should gently flop over.
Add Sugar Gradually: Increase the mixer speed to medium-high. Add the superfine sugar one tablespoon at a time, waiting about 30 seconds between additions. Continue to beat for 8-10 minutes after all the sugar is added, until the meringue is extremely thick, glossy, and holds stiff peaks.
- Pro Tip: Test for readiness by rubbing a small amount of meringue between your thumb and forefinger. It should feel completely smooth, not gritty.
Fold in Stabilizers: Sprinkle the vinegar, cornstarch, and vanilla extract over the surface of the meringue. Using a large spatula, gently fold them in until just combined.
Shape the Pavlova: Spoon the meringue onto the center of the circle on your parchment paper. Use your spatula to shape it into a round nest, creating a slight crater in the center to hold the filling later.
Bake and Cool: Place the baking sheet in the oven and bake for 1 hour and 15 minutes. The outside should be dry and crisp. Turn the oven off completely and prop the door open with a wooden spoon. Let the pavlova cool completely inside the oven for at least 3 hours, or even overnight. This slow cooling process is the key to preventing major cracks.
Roast the Figs: Preheat your oven to 375°F (190°C). In a small baking dish, toss the fig halves with the honey and cinnamon. Roast for 15 minutes, until the figs are soft and the honey has created a bubbling syrup. Let cool completely.
Assemble and Serve: Just before you are ready to serve, whip the cold heavy cream to soft peaks. Carefully place the cooled pavlova shell on a serving platter. Fill the crater with the whipped cream, then arrange the cooled roasted figs on top, drizzling any remaining honey syrup over the dessert.

Variations & Swaps

Different Roasted Fruit: This recipe is fantastic with roasted plums, peaches, or apricots in place of figs.
Chocolate Pavlova: Sift 2 tablespoons of unsweetened cocoa powder in with the cornstarch for a rich chocolate meringue shell.
Yogurt Topping: For a tangier alternative to whipped cream, use thick, full-fat Greek yogurt to fill the pavlova.
Spiced Cream: Add a pinch of cardamom or nutmeg to the heavy cream before whipping.

Make-Ahead, Storage & Reheating

Make-Ahead: The unfilled pavlova shell is the perfect make-ahead component. It can be baked up to 2 days in advance and stored in an airtight container at room temperature. Do NOT refrigerate the shell, as it will become sticky. The figs can also be roasted a day ahead and kept in an airtight container in the refrigerator.
Assembly: Assemble the pavlova no more than 2-3 hours before serving.
Storage: Once assembled, pavlova does not keep well. The moisture from the cream will begin to soften and dissolve the meringue shell. It is best eaten the same day.

Serving Suggestions And Pairings

Present the pavlova whole on a beautiful cake stand or large platter, as its rustic charm is a huge part of its appeal. Use a sharp, serrated knife to slice and serve, ensuring each guest gets a mix of meringue, cream, and figs.

For an extra touch, sprinkle with toasted sliced almonds or chopped pistachios for a bit of crunch. This dessert pairs beautifully with a sparkling rosé wine, a sweet Moscato d’Asti, or a simple cup of black coffee or tea.

Troubleshooting & Common Mistakes

Weeping Meringue (syrupy beads): This usually means the sugar was not fully dissolved in the egg whites. Using superfine sugar and beating for the full time helps prevent this. High humidity can also be a cause.
Cracked Pavlova: Some cracks are normal and a sign of a perfect pavlova! However, large, deep cracks can be caused by cooking at too high a temperature or cooling the meringue too quickly.
Flat Pavlova: This is often due to a trace of fat (from yolk or a greasy bowl) preventing the egg whites from reaching their full volume, or from under-whipping the meringue.
Sticky or Chewy Shell: The pavlova was likely under-baked or exposed to humidity. Ensure it’s baked until dry and crisp to the touch and store it in an airtight container in a dry place.

Honey Roasted Fig Pavlova: FAQs

Why did my pavlova crack so much?

A few cracks are a hallmark of a homemade pavlova, showcasing the crisp exterior. Major cracks happen if the pavlova cools too quickly. Letting it cool down completely in the turned-off oven is the best way to prevent this shock.

Can I make pavlova on a rainy or humid day?

You can, but it is challenging. Meringue is hygroscopic, meaning it absorbs moisture from the air. On a humid day, your pavlova shell may be stickier and less crisp. If you must bake on a humid day, make sure you store the completely cooled shell in an airtight container immediately.

What is the difference between pavlova and a regular meringue?

While both are made from whipped egg whites and sugar, a pavlova contains a small amount of acid (vinegar) and a starch (cornstarch). These additions create pavlova’s signature texture: a crisp outer shell with a soft, marshmallow-like interior, whereas a classic meringue is typically crisp and dry all the way through.

How do I store the baked pavlova shell?

Store the completely cooled shell in a large, airtight container at room temperature for up to two days. Do not refrigerate it, as the cool, moist environment of the fridge will make it soft and sticky.

Recipe Card

Honey Roasted Fig Pavlova Recipe

Ingredients

For the Meringue Shell
4 large (120 g) egg whites, at room temperature
1 cup (200 g) superfine (caster) sugar
1 tsp (5 ml) white vinegar
1 tsp (3 g) cornstarch
1 tsp (5 ml) vanilla extract
For the Topping
8–10 (approx. 400 g) fresh figs, stemmed and halved
2 tbsp (42 g) honey
1 tsp (2.6 g) ground cinnamon
1 cup (240 ml) cold heavy whipping cream

Directions

Preheat oven to 250°F (120°C). Draw an 8-inch circle on parchment paper and place it ink-side down on a baking sheet.
Beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, until the meringue is stiff, glossy, and the sugar has dissolved completely (8-10 min).
Gently fold in the vinegar, cornstarch, and vanilla.
Spoon the meringue onto the parchment circle, shaping it into a nest with a depression in the center.
Bake for 1 hour 15 minutes. Turn the oven off and let the pavlova cool completely inside with the door ajar (at least 3 hours).
For the topping, toss figs with honey and cinnamon. Roast at 375°F (190°C) for 15 minutes until soft. Let cool completely.
Just before serving, whip the heavy cream to soft peaks. Fill the cooled pavlova shell with cream and top with the cooled roasted figs and their syrup.

Notes

Ensure your mixing bowl is completely clean and free of any fat or grease for the best meringue volume.
Cooling the pavlova in the oven is a critical step to prevent it from cracking. Do not skip this!
Assemble the pavlova just before serving, as the cream will soften the meringue over time.

Nutrition

Calories: 320 kcal
Carbohydrates: 55 g
Protein: 4 g
Fat: 9 g
Saturated Fat: 5 g
Sodium: 50 mg
Sugar: 50 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

Honey Roasted Fig Pavlova: A Light, Luscious Showstopper

Why You’ll Love It