Fig and Date Pavlova
A stunning dessert for a special celebration! Make the meringue a day in advance then top with cream, fruit and syrup just before serving.
Prep Time: 30 min
Total Time: 3 hr
Servings: 8
4 medium eggs 
200g granualted sugar 
1 teaspoon corn starch 
1 teaspoon white wine vinegar 
1 teaspoon vanilla extract 
15g pistachios, finely chopped 
Rose Water Syrup  
50g granulated sugar 
125ml water 
2 teaspoons rose water
Pink food coloring, if desired  
To Serve  
2 sachets (35g each) Betty Crocker™ Homestyle Whipping Cream Mix   
230ml cold milk   
6 small figs, halved   
6 Medjool dates, halved, stoned and sliced   
Dried rose petals 
  • Baking sheet
  • Baking parchment paper
  • Electric mixer
  • Large bowl
  • Spoon
  • Small pan
  • 1 Preheat oven to 150°C. Line baking sheet with baking parchment paper. Draw a 20cm circle on the paper; turn paper over.
  • 2 Beat egg whites in large bowl with electric mixer on high speed until stiff peaks form. Add 200g sugar, one tablespoon at a time, beating well after each addition, until meringue is firm and glossy. Mix together the corn starch, vinegar and vanilla extract in small bowl; fold into meringue.
  • 3 Spoon the meringue onto the lined baking sheet; spread to the just inside the marked circle. Spread out evenly making a slight dip in the center. Sprinkle the pistachios over the meringue.
  • 4 Place meringue in oven; immediately reduce oven temperature to 140°C. Bake 60 to 70 minutes or until firm and crisp. Turn off oven; leave meringue in oven with door slightly open for 30 minutes.
  • 5 Meanwhile, heat the 50g sugar and water in small saucepan over medium heat, stirring until sugar has dissolved. Increase heat to medium high. Bring mixture to a boil. Cook, without stirring, 5 to 6 minutes until mixture thickens to a syrup. Remove from heat; cool completely. Stir in rose water and pink food coloring until desired color.
  • 6 Prepare whipping cream mix with milk according to package directions. Fold 1 1/2 tablespoons of the rose syrup into the whipped cream.
  • 7 Transfer the pavlova to a serving plate. Spoon whipping cream into center of pavlova; top with the figs and dates. Drizzle with remaining rose syrup. Serve immediately.
  • If you bake the pavlova the night before serving, leave it to cool in the oven overnight.
  • Add fresh pomegranate seeds or fresh raspberries for an extra fruity flavor and more color.