Vanilla-Fig Pavlova
Recipe created by Rori Trovato
A dream of a dessert piles scoops of vanilla ice cream with a brown-sugar-and-fig swirl into a light-as-air meringue shell. To top it off: a scattering of succulent fresh figs.

Note: You will need several hours to prepare the ice cream, which can also be made the day before.

This frozen treat is one of our sexy vanilla recipes.
Servings: Serves 4
Ingredients
  • 1 pint fresh figs , plus more for garnish (optional)
  • 1 vanilla bean
  • 1/2 cup brown sugar
  • 1 Tbsp. kirsch
  • 4 cups heavy cream
  • 1 2/3 cups superfine sugar
  • 4 tsp. vanilla extract | Get the recipe!
  • 4 large egg whites , at room temperature
  • 2 Tbsp. cornstarch
  • 1 1/2 tsp. fresh lemon juice
  • 1/8 tsp. salt
  • 2 Tbsp. powdered sugar
Directions
To make ice cream: Remove tough stems from figs. Split vanilla bean lengthwise, and scrape out seeds; set aside pod and seeds.

Roughly chop figs with brown sugar and kirsch in a blender or food processor. Pour into a bowl, and refrigerate.

In a small saucepan, combine 3 cups heavy cream, 2/3 cup superfine sugar, pod, and seeds. Bring to a simmer, stirring, until sugar dissolves and tiny bubbles appear on rim, 3 to 5 minutes. Remove from heat. Cool at least 30 minutes, then stir in 2 teaspoons extract. Cover; refrigerate until chilled, at least 2 to 3 hours.

Remove pod. Place vanilla mixture in an ice cream machine; follow manufacturer's instructions. When done, fold in fig mixture, place in an airtight container, and freeze until firm, at least 2 hours.

To make meringue shells: Preheat oven to 325°. Draw 4 (4-inch) circles on a piece of parchment and place on a baking sheet. Add egg whites to bowl of a stand mixer with whisk attachment; beat on medium until soft peaks form, about 3 minutes. Continue mixing while adding 1 cup sugar, about 2 tablespoons at a time. Increase speed to high, and beat until whites are stiff and glossy, 3 to 5 minutes. Reduce to low and add cornstarch, lemon juice, 1 teaspoon extract, and salt; continue whisking for 30 seconds until incorporated.

Spoon meringue onto circles, making the sides slightly higher than the center. Place in oven, and reduce heat to 250°; bake 1 to 1 1/2 hours, until dry and hollow-sounding when lightly tapped. Turn off heat, and open oven door about 5 inches. Let sit in oven for 1/2 hour; remove and cool completely on parchment.

To make vanilla whipped cream: Beat 1 cup heavy cream and powdered sugar in a large bowl until peaks form, 3 to 5 minutes. Add 1 teaspoon vanilla extract; stir to combine.

To serve: Slice whole figs (if using). Add a few scoops of ice cream to center of each meringue (save leftover ice cream to enjoy later on). Arrange sliced figs on top; serve with whipped cream on the side.

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