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Pavlova with pear, mango and figs

A quick fresh dessert to serve many
Prep Time1 hr
Cook Time1 hr 10 mins
Total Time5 hrs 10 mins
Course: Dessert
Cuisine: Norwegian
Keyword: Figs, meringue, pavlova
Servings: 6 People


  • Pavlova
  • 4 large egg whites
  • Pinch of salt
  • 250 caster sugar
  • 1 teaspoon white wine vinegar 
  • 1 tsp vanilla sugar
  • Whipped cream
  • 5 dl cream
  • 1 tbsp sugar
  • 1 vanilla pod
  • Other
  • 1 mango
  • 2 pears
  • 1 pomegranate
  • 1 - 2 fig
  • 50 g dark chocolate
  • 1 handful of fresh mint


  • Pavlova
  • Separate the eggs (save the yolks for vanilla custard if you want) Start mixing the eggs until frotting, add salt while mixing. Start adding caster sugar slowly until dissolved.
  • Keep mixing until you can hold the bowl upside down without anything falling out.
  • Sett the oven to 100 degrees Celsius.
  • Take two baking trays and cover with baking proof paper.
  • Divide the meringue in two and spread it out into large, thick pancake shapes. I use the back of a tablespoon for this.
  • Let the meringue "dry" in the oven for 1 hour and 10 minutes.
  • Open the oven door slightly and let the meringue cool.
  • Whipped cream
  • Right before serving, add sugar and cold cream to a bowl.
  • Scrape out the seed of the vanilla bean.
  • Mix until the cream is nice and fluffy.
  • Garnish
  • Slice the pear and mango with a mandolin or a sharp kitchen knife.
  • Place one meringue on a serving plate and add whipped cream.
  • Add half of the whipped cream and spread it out with the back of a spoon, add slices of pears and place the other layer of meringue on top.
  • Add the rest of the whipped cream in the center of the top layer.
  • Add the mango in the center of the cake and place a bit more pear slices around.
  • Quarter figs and place on top.
  • Garnish with fresh mint, pomegranate, and grated dark chocolate.


  • Make sure the eggs are at room temperature before mixing. And do not get any yolks into your whites.
  • Do not exceed a total mixing time of 15 minutes on your meringue.
  • Make sure all sugar is dissolved in the egg whites.
  • Pre-wash the mixing bowl with half a lemon to avoid any fat residue in the mixing bowl.
  • Use a plate to draw a template on the baking proof paper if you want to make sure that you get even round shapes.