Orzo Pavlova with Fig & Honey Syrup
This dish reimagines the classic pavlova with a Greek twist, replacing meringue with delicate orzo pasta infused with lemon zest and vanilla. It's then crowned with a luscious fig and honey syrup and fresh berries for a sweet and elegant dessert.
Prep Time
150 min
Difficulty
Hard
Servings
6
Calories
450 kcal
Instructions
- 1
Cook the orzo pasta in a large pot of boiling salted water according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process. Spread the cooked orzo on a baking sheet lined with parchment paper and let it air dry for at least 30 minutes.
~45 min - 2
Preheat your oven to 250°F (120°C). In a very clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
~5 min - 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form and the sugar has dissolved completely. This process should take about 8-10 minutes.
~10 min - 4
Gently fold in the cornstarch, white vinegar, vanilla extract, and lemon zest into the meringue mixture.
~2 min - 5
Carefully fold the dried orzo pasta into the meringue mixture until evenly coated. Avoid overmixing.
~3 min - 6
Spoon the orzo-meringue mixture onto a baking sheet lined with parchment paper, shaping it into a disc with a slight well in the center, resembling a pavlova.
~5 min - 7
Bake for 1 hour and 15 minutes, or until the outside is crisp and dry to the touch. Turn off the oven, leave the door ajar, and let the orzo pavlova cool completely inside the oven for at least 1 hour.
~90 min - 8
While the pavlova is cooling, prepare the fig and honey syrup. Wash and hull the fresh figs, then roughly chop them.
~5 min - 9
In a saucepan, combine the chopped figs, honey, and water. Bring to a simmer over medium heat, stirring occasionally, until the figs have softened and the syrup has thickened slightly, about 10-15 minutes.
~15 min - 10
Remove the syrup from the heat and let it cool slightly. You can leave the figs chunky or blend them for a smoother syrup.
~5 min - 11
To serve, carefully transfer the cooled orzo pavlova to a serving platter. Spoon the warm fig and honey syrup over the pavlova and garnish with fresh berries. Dust with powdered sugar if desired.
~2 min
Tips
- Ensure your egg whites and mixing bowl are completely free of any grease or yolk for optimal whipping. Any trace of fat will prevent them from reaching stiff peaks.
- The orzo should be completely dry before folding into the meringue. This helps create a crispier exterior for the pavlova.
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