Fig Pavlova
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Pavlova is a meringue-based dessert usually with whipped cream and fruit. Created in either Australia or New Zealand in honour of the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926.
I used Greek yoghurt instead of whipped cream and if you don't have or like pistachios, lightly toasted flaked almonds are just as good. You can also tweak the fruits to suit your tastes and the seasons.
When you whip egg whites, be sure to use clean, dry utensils and a clean bowl (metal, glass or ceramic bowls do better job than plastic). Also, the egg whites are best used at room temperature when whisking as they have a better ability to incorporate and hold more air. The white wine vinegar (or lemon juice) helps stabilize the whipped whites, so don't skip it. You might want to add one or two teaspoons of cornstarch to the meringue to help absorb extra moisture if the weather is hot and humid. Last, but not the least, don't add sugar too quickly, or the meringue will collapse. Mine took about 10 minutes. The meringue base can be baked the day before and left to cool in the oven overnight.
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