Serves 6-8

4 each Egg Whites

1 cup Sugar

1 tsp Vanilla Extract

½ tsp Cream of Tartar

1 tsp Cornstarch


1 cup Heavy Whipping Cream

1 tsp Vanilla Extract

2 Tbsp Powdered Sugar

1 cup Fig infused Balsamic vinegar
*sub. Plain balsamic vinegar

1/4 cup Brown Sugar

5 each Figs quartered 

1/4 cup Blue cheese crumbled

10 each Mint leaves For garnish


  1. Preheat oven 350* Line the baking sheet with parchment paper. 

  2. With a stand mixer whip egg whites until stiff peaks, slowly add in sugar and vanilla extract.  Peaks should become glossy and very stiff. Fold in cornstarch and cream of tartar. 

  3. Spread egg white mixture on parchment paper in a circle making a well in the center to hold the whipped cream and fruit. Place in oven and lower temperature to 200*  bake for 75 minutes.  Turn the oven off and allow the pavlova to cool in the oven completely.

  4. Whip heavy cream, vanilla extract and powdered sugar until soft peaks and set aside.

  5. In a small saucepan add vinegar and brown sugar, bring to a low boil and reduce until vinegar is thick and syrupy approximately 20 minutes. 

  6. Assemble pavlova:  spread whipped cream in well of pavlova, arrange fig quarters, sprinkle blue cheese crumbles, garnish with mint leaves and drizzle with balsamic reduction.  

Get in Touch