Chocolate, Fig and Pistachio Pavlova
Lindt Excellence Dark 70% Bar 100g
10 - 12 people
- 5 large egg whites
- Pinch of salt
- 275 g caster sugar
- ½ tsp vanilla extract
- 1 tsp white wine vinegar
- 100 g shelled pistachios, roughly chopped
- For the dark chocolate ganache:
- 250 ml double cream
- 1 tbsp golden syrup
- 200 g Lindt Excellence 70% Cocoa Dark Chocolate, finely chopped
- For the whipped cream:
- 350 ml double cream
- 150 ml sour cream or thick Greek yogurt
- To decorate:
- 10 fresh ripe figs, halved lengthwise
- 6-8 Lindor Milk Chocolate Truffles, unwrapped
- Shelled pistachios, roughly chopped
Preheat the oven to 160°C/140 Fan. Line 2 large baking trays with greaseproof paper. Using a pencil, draw two 20 cm/8 in circles onto each sheet paper (you may need 4 smaller baking trays). Turnover so that the circles are visible but the pencil markings are not exposed.
Using an electric or stand mixer, whisk the egg whites and salt for about 1 minute or until soft peaks form. Gradually add the sugar, continuing to whisk the egg white mixture for about 5 minutes or until the sugar is fully incorporated.
Add the vanilla extract and vinegar and whisk for a further minute. Fold in ¾ of the pistachios using a spatula, taking care to keep in as much air as possible.
Divide the mix equally between the 4 circles and spread to fill using the back of spatula. Sprinkle each with around a tablespoon of the remaining pistachios.
Place in the oven; reduce temperature to 105°C/85 Fan and bake for 1 hour. Turn the oven off and leave the meringues in the oven to cool to room temperature for at least 30 minutes - or overnight.
To make the ganache: Pour the cream into a small saucepan, add the syrup, and slowly bring to a simmer, stirring often. Add the chopped chocolate and stir until smooth and melted. Remove from the heat, pour into a bowl, and leave to cool to room temperature (you can make this ahead but you will need to reheat until runny enough to drizzle).
In a separate bowl, whip the cream and sour cream (or Greek yogurt) until stiff peaks form.
To assemble: place one meringue onto a flat serving plate; spread with one-third of the whipped cream and drizzle with one quarter of the ganache. Top with a second meringue layer, whipped cream and ganache; repeat layers once more. Top with the final meringue layer; drizzle with the remaining ganache and top with figs, truffles and pistachios.
Serve immediately, or cover loosely with cling film and refrigerate for up to 3 hours.
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