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Honey-Baked Fig Raspberry Pavlova Tower with Pomegranate

A stunning dessert featuring layers of crisp meringue topped with honey-baked figs, fresh raspberries, and pomegranate seeds for a sweet and tangy flavor.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 4 large egg whites
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 tsp white vinegar
  • 6 fresh figs, halved
  • 2 tbsp honey
  • 1 cup fresh raspberries
  • 1/2 cup pomegranate seeds
  • 1 cup whipped cream

Instructions

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites until stiff peaks form, then gradually add sugar and beat until glossy.
  3. Fold in vanilla extract, cornstarch, and vinegar. Spread the meringue into a circle on the baking sheet.
  4. Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely.
  5. While the meringue cools, brush the fig halves with honey and bake at 350°F for 10-15 minutes until caramelized.
  6. Assemble the tower by layering the meringue with whipped cream, baked figs, raspberries, and pomegranate seeds.
  7. Serve immediately for the best texture and flavor.

Notes

For a vegan version, substitute aquafaba for egg whites and use coconut whipped cream.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Method: Fusion
  • Cuisine: Dessert

Nutrition

  • Calories: 350
  • Sugar: 35g
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 5g