Blackberry, Lemon and Fig Pavlova

Bring back summer memories with this Pavlova.

Inspired by our zesty Lemon Curd Yogurt, this recipe will go down a treat with your friends and family.

  • 1 hr 20 mins
    (Plus cooling time)
  • Serves 10
  • Beginner

Ingredients

For the Meringue

8 eggs whites

500g golden caster sugar

1 tsp. vanilla bean paste

1 tsp. white wine vinegar

1 tsp. cornflour

Toppings

50g pistachios

8 figs

400g blackberries

¼ small pack of mint

750ml Yeo Valley Double Cream

250ml Yeo Valley Lemon Curd Yoghurt

Honey

Method

  1. Start by whisking the egg whites until stiff peaks then add the sugar 1 tbsp. at a time until all incorporated. Finally add the vanilla, vinegar & cornflour.
  2. Whisk again thoroughly then place on 3 lined baking trays. Make into roughly the same size circles.
  3. Bake in a pre heated oven at 150 for 1 hour.
  4. Turn the oven off & leave in there until totally cool. These can be made a few days in advance & kept in an air tight tin.
  5. When you’re ready to assemble whisk the cream until just holding form then add the yoghurt & continue to mix, be careful not to over whip.
  6. Place one meringue on a cake stand & spread 1/3 of the cream mix on.
  7. Scatter over 1/3 of each toppings & repeat with the remaining layers finishing with more toppings & a generous drizzle of honey.

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