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.

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

Honey

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.
Whisk again thoroughly then place on 3 lined baking trays. Make into roughly the same size circles.
Bake in a pre heated oven at 150 for 1 hour.
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.
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.
Place one meringue on a cake stand & spread 1/3 of the cream mix on.
Scatter over 1/3 of each toppings & repeat with the remaining layers finishing with more toppings & a generous drizzle of honey.