Fig, Ginger Syrup and Crushed Pistachio Pavlova

I have a love-hate relationship with Donna Hay. I often stare at her beautifully styled and photographed food magazines and cookbooks full of envy, but I never can achieve the level to perfection she achieves, no matter how hard I try.

I have a similar love-hate relationship with Pavlova. No matter how hard I try, how precise my measurements are, how perfect it looks before putting it into the oven, it never comes out as perfect as I want it to be.

The crack lines, the "non-achievable" height. They are all visible. They are telling me "FAIL FAIL FAIL!" (although I have achieved the perfect marshmellowy centre and crispy shell).

It's human nature. We can so easily fixate our mind on the little flaws of ourselves and of the people around us, that we often neglect the good points.

Have a look at this pavlova, do you see the imperfections and do you forget about the gorgeousness of the toppings?

Figs, Ginger Syrup and Crushed Pistachio Pavlova Recipe
(Pavlova recipe adapted from Donna Hay)
Serves 8-10

Ingredients

150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
4 figs
Ginger syrup (recipe follows)
A handful of pistachios, crushed

Method

1. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
2. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
   

   
   

3. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
4. Whisk the cream until soft peaks form. Spread over the pavlova, top with figs, drizzle with ginger syrup and sprinkle with crushed pistachio
5. Serve immediately.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Ginger Syrup Recipe

(Adapted from here)

1 (1-inch) piece fresh ginger
2 cups granulated sugar
1/4 cup water

Method

1. Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
3. Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tightfitting lid, cover, and refrigerate until ready to use.