3 large, fresh egg whites, at room temperature
¼ teaspoon cream of tartar
1/3 cup caster sugar
¼ cup dark Muscovado sugar
2 teaspoon cornstarch
1/8 teaspoon ground cinnamon
2 teaspoon teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 cup whipping cream, cold
2 tablespoon caster sugar
1/3 cup mascarpone cheese
1 teaspoon almond extract
4 fresh figs
Fresh lemon juice and zest
½ cup toasted pistachios, chopped
PREPARATION for the Pavlova
Preheat oven to 230ºF.
On parchment paper, draw several 3-inch rounds. Flip the parchment over and place on a shallow solid tray.
Combine the sugars and cornstarch in a bowl. In a 2nd bowl, combine the vanilla and vinegar.
Using an electric mixer on medium-high speed, beat the egg whites with a pinch of salt until they are frothy. Add the cream of tartar and beat until soft peaks.
Very gradually add the sugar mixture, beating well after each addition, until all has been added. After all the sugar has been added, continue to beat a few more minutes until the meringue is stiff and glossy.
Add the vinegar mixture and cinnamon and beat 1 minute.
Spoon mounds of meringue within the drawn circle, creating a nest by making the sides higher than the center. Alternately you can pipe the meringue.
Bake at 230º F for 45-55 minutes, until meringues have a crisp crust but the center is still soft.
Turn off the heat. Prop the oven door open and cool completely in the oven.
PREPARATION for the Almond Chantilly
Using an electric mixer or by hand, whisk together the cold whipping cream with the sugar until soft peaks form.
Add the mascarpone cream and almond extract and beat again until medium peaks.
Keep cold and use shortly after making.
Slice the figs into rounds. Toss in a little lemon juice and zest to bring out the flavor.
Place a pavlova round on a dessert plate. Spoon some Chantilly in the middle and arrange figs slices on top.
Sprinkle generously with pistachios.