Individual Brown Sugar Pavlovas with Figs and Warm Salted Caramel

Serves 6

  • 4 egg whites
    2/3 cup Bundaberg Caster Sugar
    1/4 cup Bundaberg Rich Brown Sugar
    3 teaspoons cornflour
    1 teaspoon white vinegar
    450ml thickened cream
    3 teaspoons finely grated orange zest
    6 ripe figs
    1/4 cup coarsely chopped pistachio nuts
    salted caramel
    50g butter
    1/3 cup Bundaberg Rich Brown Sugar
    125ml thickened cream
    1 teaspoon vanilla extract
    1/4 teaspoon salt
     
     
1. Preheat oven to 120oC. Take 2 sheets of baking paper. Use an 8cm cutter to draw 3 circles on each sheet. Place sheets, ink-side down onto 2 large baking trays.
2. Using an electric mixer, beat egg whites until soft peaks form. Gradually add caster sugar, then gradually add brown sugar, beating well between each addition. Beat until sugar is dissolved and mixture is thick and glossy. Carefully fold in cornflour and vinegar.
3. Divide mixture between the 6 circles. Use a butter knife or small spatula to spread mixture over circles.  Cook 1 hour 15 minutes or until meringues are firm to touch. Turn off oven and leave pavlovas to cool in oven (about 3 hours). 
4. Combine all salted caramel ingredients in a saucepan. Stir over a medium heat until butter melts. Reduce heat to low and simmer for 3 minutes. Pour into a heatproof jug and allow to cool for about 15 minutes, or until warm.
5. Meanwhile beat cream until soft peaks form, then add zest and stir to combine. Place pavlovas on serving plates. Top each with cream. Cut a cross through the top of each fig (not all the way through). Place a fig on top of cream, then drizzle with warm salted caramel and sprinkle with chopped pistachios.