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a mini pavlova served on a plate topped with Greek yogurt and a fig

Mini Pavlovas with Poached Figs and Greek Yoghurt

A very different take on pavlova.
Course Dessert
Cuisine Australian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 10
Calories 281kcal
Author Peter G


  • 5 figs freah, washed and cut in half
  • 2 cups water
  • 2 cups brown sugar
  • 1 cinnamon stick
  • 5 cloves
  • 4 egg whites at room temperature
  • 220 grams sugar caster or superfine
  • 1 pinch sea salt
  • 2 teaspoon corn flour
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract


For the figs:

  • Place the sugar, water and spices in a saucepan on a medium heat. Stir occasionally until the sugar is fully dissolved. Bring to a boil and drop in the cut figs. Simmer for 10 minutes.
  • Once the figs are cooked remove from the heat and set aside. Allow to cool completely before serving them on top of the pavlovas.
  • Take an 10cm round side plate and draw an outline around it on some baking paper. (repeat this process ten more times-you will need a total of 2 pieces of baking paper). Turn the baking paper over and pre heat your oven to 180 deg C.

For the mini pavolvas:

  • Place the egg whites into a mixing bowl and whisk until they are stiff. With the mixer still running, add the salt and proceed to add the sugar a little at a time until the egg whites are glossy and thick.
  • Using a spatula, fold in the corn flour, vinegar and vanilla and proceed to shape the pavlovas on the drawn circles on the baking paper. Ensure there is a little height when creating them.
  • Place the pavlovas in the oven and turn the temperature down to 150 deg C. Cook for 30 minutes and then drop the temperature down to 120 and cook for a further 30 minutes. Turn your oven off and allow them to cool in the oven.
  • Once cooled (preferably overnight) dress the pavlovas with Greek yoghurt and then poached figs.


Serving: 1serve | Calories: 281kcal | Carbohydrates: 71g | Protein: 2g | Fat: 1g | Saturated Fat: 1g