Fruit Pavlova with Roasted Plums and Fresh Figs

A delicious fruit pavlova recipe for you to try out. Meringue with a crisp outer shell and pillowy soft centre, topped with whipped cream, toffee sauce and roasted plums and fresh figs. This is sure to satisfy any meringue lovers cravings.

Having spent 15 year in Australia I quickly learnt whilst living there that the mighty fruit Pavlova would grace our table on many an occasion. Namely Australia Day. This celebratory day is one of my fondest memories from my many years of living in beautiful Sydney. 

Whether it was spending the day with friends or family enjoying a backyard BBQ, or a morning down at one of our many local beaches, Australia Day was always without fail a day of fun. The Aussie spirit on such a day is second to none, filled with camaraderie, mate-ship and a sense of fair-go ... it’s ultimately a day to celebrate Australia’s land, people and diversity.

Where does Pavlova originate from?

It's traditionally one of the favoured desserts enjoyed by Australians on Australia Day but the history of this delicious dessert is unclear and a teeny bit controversial. There’s a long-held rivalry between the New Zealanders and Australians as to who created the Pavlova, each claiming it as their own. 

However, legend has it that a Perth restauranteur was so inspired by the tutu of a world-famous Russian ballerina, Anna Pavlova, who was touring at the time. So, he created a light meringue dessert topped with whipped cream and passion fruit and one of his clienteles declared it ‘light as Pavlova’. And so, a national dessert was born.

Regardless of its contentious origins, this dessert is so embedded in the national identity of Australia - there is nothing more Australian than having a bbq, swim in the sea or game of backyard cricket followed by a Pavlova shared with family and friends. 

It makes me smile just thinking about the many times we’ve enjoyed a good ol’ fruit pavlova..

Exactly what is a pavlova?

It’s made of egg whites and sugar and whipped until they are light and billowy in texture. Then it’s baked on a really low heat over a long period of time. This allows the outside of the egg white to dry out and turn crispy whilst the inside stays soft and marshmallowy in texture.

Tips on succeeding with your pavlova

Over the years I’ve had some hits and many more misses with meringue where it goes in the oven looking billowy, light and spectacular and two hours later it's spread and hasn’t maintained its shape. But if this is the case as long as it tastes good then crumbling it into individual glasses and topping with cream and fruit - gets you out of trouble every time!!! (A take on eton mess if you think about it!). 

After many attempts I finally have a recipe that works for me and as long as you follow my main tips then you will come out with a beautiful looking pavlova.

The main tips that I can give you are:

Use a clean, dry bowl.

Ensure your bowl is clean and dry before whipping your egg whites. Any residual moisture or grease will prevent your egg whites from whipping.

Whip meringue on low initially.

When mixing your egg whites and sugar, start the mixer on low and whip the meringue for three minutes before turning up the mixer to medium speed. This ensures that the caster sugar has started the process of dissolving into the egg whites. After we turn it up until all the caster sugar has been incorporated and the egg mixture and has no grit when rubbing some between your fingers. 

Check oven temperature.

Turn your oven down to recommended temperature the minute the meringue goes in the oven. Low and slow is key to keeping the meringue pure white and crisp. 

Don’t open the oven door.

Don’t, whatever you do, open the oven door as any moisture in the air can soften the meringues crisp shell. Leave the meringue in the oven until it has completely cooled (minimum 2 hours cooling time, but better to leave it for 4 hours)

What are other flavour combinations can I add to a pavlova?

Roasted plum and fig has to be one of my top fruit pavlova combinations, they epitomise summer for me but there are so many other combinations for you to try out, such as these:

1. Whipped cream with passion fruit pulp and slices of mango – the ultimate tropical dessert.
2. Crème Chantilly (whipped cream with vanilla extract and icing sugar to flavour and sweeten it), fresh strawberries and mint leaves – a take on the British Eton Mess.
3. Black cherries, chocolate and cream – my take on the Black Forest Gateaux classic.
4. Raspberry coulis, fresh raspberries and blackberries- embrace that summer vibe.
5. Chocolate whipped cream, crumbled oreo cookies and chocolate sauce – chocolate lovers dream!
6. Brown sugar roast peaches and cream - made by my blogging buddy, Deb from Salted Mint. Take a look at her recipe here.

If you want a simple to make afternoon treat with one of my favourite fruits to bake with then I reckon you’ll love my Chocolate Raspberry Crumble Bars. Find the recipe here.