Fig and pomegranate pavlova

|||Fig and Pomegranate Pavlova|||

Rebecca’s father Dave is the king of pavlovas and is so famed for them that they are regularly requested by friends and family. He even made a stack of pavlovas for Rebecca’s wedding day. If you don’t like pistachios, lightly toasted flaked almonds are just as good. You can also tweak the fruits to suit your tastes and the seasons. In summer, use strawberries, raspberries or roasted peaches. Blood oranges, passion fruit and mango are also great with clouds of sweet meringue. Or try cooked fruits, like poached cherries or frozen mixed berries simmered with a little sugar, to spoon over the pavlova when cool.

GET AHEAD You can make the meringue base a day or two in advance, but store it uncovered, or it will lose its crunch.

This recipe is from the ‘Ginger Pig Christmas Cook Book’, by Tim Wilson and Rebecca Seal.