Fig Pavlova with mascarpone cream

This recipe for Pavlova with figs and mascarpone cream is by Nicolas Sintes, chef at the Les Roches Blanches hotel in Cassis. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 30 minutes
• Cooking time: 1 h 15

Ingredients for Nicolas Sintes' Fig Pavlova with mascarpone cream

This recipe features a crisp meringue, a vanilla mascarpone cream and a garnish of fresh figs.

• 4 egg whites (at room temperature)
• 200 g powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar (or lemon juice)
• 1 tablespoon cornstarch
• 50 g mascarpone cheese
• 20 cl very cold full-fat cream
• 30 g powdered sugar
• 1 teaspoon vanilla extract
• 6-8 fresh figs, depending on size
• A drizzle of honey (optional)

Preparing Nicolas Sintes' Fig Pavlova with mascarpone cream

A few simple steps are all it takes to make this light, springtime recipe a success.

The meringue

1. Preheat oven to 120°C.
2. Beat the egg whites until stiff in a clean, dry bowl.
3. Gradually add the sugar while continuing to beat until you obtain a shiny meringue with firm peaks.
4. Gently fold in the vanilla, vinegar and cornstarch.
5. On a baking sheet lined with baking paper, shape 4 meringue discs.
6. Bake for 1 h 15 - 1 h 30.
7. Leave to dry in the oven, door ajar.

Mascarpone cream

1. Whip the chilled cream with the powdered sugar and vanilla until stiff.
2. Fold in the mascarpone with a spatula, without breaking the texture.
3. Set aside in a cool place.

Fig filling

1. Cut the figs into quarters or thin slices.
2. To enhance their flavor, drizzle with honey.

Finishing and serving

1. Just before serving, place the meringues on the plates.
2. spread the mascarpone cream on top.
3. Divide the figs evenly among the meringues.
4. Serve chilled.