Marbled chocolate and salted pistachio pavlova with orange blossom yogurt and figs
Makes: 8Prepare & Cook:
6 spinneysFOOD Free Range Eggs, whites only
280g soft brown sugar
2 tsp cornflour
1 tsp white grape vinegar
½ tsp vanilla extract
100g spinneysFOOD Salted Pistachios, shelled and chopped
20g cocoa powder
400g Greek yogurt
¼ tsp orange blossom water
4 Black Bursa figs, halved
25g dark chocolate, roughly chopped
1 tbsp spinneysFOOD Honey
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Use an electric whisk to beat the egg whites until soft peaks form. Gradually add the sugar, 1 tbsp at a time, and continue to beat until thick and glossy. Fold in the cornflour, vinegar, vanilla extract and all but 1 tbsp pistachios.
Sift the cocoa into the mix then use a spoon to gently fold through 5-8 times until the meringue is marbled with cocoa streaks.
Spoon onto the tray in a 22cm circle. Transfer to the oven, reduce to 140°C, gas mark 2 and bake for 1 hour. Turn the oven off and cool the meringue with the door closed.
Meanwhile, beat the yogurt and orange blossom in a bowl. Chill until needed.
Top the pavlova with the yogurt, figs, chocolate and remaining pistachios. Drizzle with the honey.