I have a soft spot for individual desserts. There is something undeniably special about a dessert made just for you, thoughtfully portioned and beautifully presented, as though it was created with you in mind. Individual desserts have a certain wow factor, transforming even the simplest sweet treat into something a little more extraordinary.
I love how each person gets their own little moment of indulgence, a dessert that feels personal, intentional, and just a touch indulgent. It’s these little details that make a meal feel memorable, and for me, individual desserts do just that.
What are pavlovas?
Pavlovas are elegant meringue-based desserts with a delicate, crisp exterior and a soft, marshmallow-like center. They are traditionally topped with lightly sweetened whipped cream and fresh fruit, making them as beautiful as they are delicious.
Named after the Russian ballerina Anna Pavlova, the dessert is closely associated with both Australia and New Zealand, where its origins are a subject of culinary debate.
What makes a pavlova special?
- The meringue: Made primarily with whipped egg whites and sugar, creating a crisp shell with a soft, airy interior.
- The cream: A generous layer of softly whipped cream adds richness and balances the sweetness of the meringue.
- The fruit: Fresh berries, passion fruit, kiwi, peaches, or seasonal stone fruits bring brightness, color, and a touch of tartness.
Pluot and Fig Individual Pavlovas
Bay area is seeing an influx of pluots and figs, and they are almost coming to an end – in the next 2 weeks or so. That combination of pluot and figs is just fantastic! Figs are sweet, almost candy like and pluots have a tartness to them that complements figs so well.
I really wanted to showcase these two fruits with the pavlovas. Making a compote with these 2 ingredients truly takes these mini pavlovas to the next level. Individual pavlovas are especially charming because each one is a little dessert of its own.
The meringue is shaped into small nests, then filled with cream and topped with fresh fruit just before serving. They are a lovely choice for dinner parties because they feel personal, look beautiful on a dessert plate, and can be customized with seasonal flavors.
Ingredients for the Pluot and Fig Individual Pavlovas
The ingredients for the Pluot and Fig Individual Pavlovas are:
Pluot and Fig Compote (~ makes about 2 x 8 ounce jars)
- Pluots
- Figs
- Granulated sugar
- Star anise
- Green cardamom pod and seeds
- Lemon juice
Individual meringue shells
- Egg whites
- Granulated sugar
- Cornstarch
- Vanilla extract
Sweetened whipped cream
- Cold heavy cream
- Powdered sugar
- Vanilla extract
- Cornstarch
Garnish
- Figs and pluots
- Dried raspberry powder
- Powdered sugar
How to make the Pluot and Fig Individual Pavlovas?
Pluot and Fig Compote
The compote is super simple and comes together within no time. Simply add all the ingredients into a saucepan and cook down the fruit into a mashable form, to form a chunky and fruity compote.
I use the leftovers to add in vanilla ice cream, yogurt bowls, or even toast with some salted butter on it. Chef’s kiss!
Individual Meringue Shells
It is super important that you read the Tips to remember for successful meringue shells (next paragraph) to make the meringue shells.
Meringue shells are very easy to make, however, it requires precision in measurements, and steps to be able to achieve a good result. No steps or ingredients can be missed. It is pertinent to follow the steps meticulously.
Tips to remember for successful meringue shells
- Use a clean bowl for the stand mixer.
- When cracking the egg whites, ensure that there is NO egg yolk. Even a tiny bit will ruin the mixture.
- Egg whites MUST be room temperature for the best results.
- Use granulated sugar ONLY. I learnt from experience when I used slightly bigger particles of sugar, that it did not dissolve in the meringue, and my meringue was wet as a result.
- It is important to beat it at high speed, to form the meringue structure. When removing the whisk from the stand mixer, the meringue should form a peak that is between soft and stiff.
- I used a piping bag with a piping tip for symmetrical meringues, but feel free to free form it, if that is your preference.
- The oven temperature has to be low and slow. The oven is preheated at 325 degrees, but when the baking sheet with the piped meringue is placed in the oven, reduce the temperature to 240 degrees.
- The meringues need to be baked and then rested in the oven to dry them out completely. The idea is to dry out all the moisture from the egg whites in the meringue so that you can get a nice crispy exterior and chewy interior.
- Do not open the oven at all during this time.
Assembly and Ganish
Assemble the meringue at the most, an hour before serving. Add a bit of that beautiful compote in the center of the meringue, and then top it off with some sweetened whipped cream. Finally garnish with the cut fruit, a dusting of powdered sugar and freeze dried raspberry powder.
The meringues will be crispy on the outside, with an almost nougat-like marshmallowy and chewy center that is super addictive! I love the flavor combination of the pluot and fig compote, with warm notes of star anise, and cardamom, that give it that oomph factor!
The whole dessert is a delight, and I bet it will not be hard to finish off that serving in one seating!
What are the important steps to take when making pavlovas?
Be sure to read the Tips to remember for successful meringue shells section for the best tips.
What should I do with the egg yolks that are separated from the egg whites?
Do not throw them away! I place the egg yolks in an airtight container, and store in the freezer until ready to use. I keep them for a maximum of 6 months. I use them to make ice cream, custards, curds etc.
How long can I store the Pluot and Fig Compote?
The Pluot and Fig Compote can be stored in the fridge for upto 3 weeks. Use the leftovers, over ice cream, toast, yogurt to name a few options.
How long can I store the meringue shells?
The meringue shells will keep in an airtight container for 3 to 5 days.
Can I assemble the dessert in the morning and serve in the evening?
The dessert is best assembled and served immediately.
What kind of piping bags should I use?
Here is the 16 inch piping bag and the 12 inch piping bag that I use.
What kind of tips do you recommend to use for the meringue shell?
I use the Ateco french tips for the meringue shells. I use these tips a lot for my baking needs.
For the whipped cream I use the Ateco round tips, again a staple in my baking pantry.
Other fall desserts to make this season are:
- Masala Chai Apple Fritters
- Chai Masala Apple Streusel Cake
- Pluot Streusel Muffins
- Fig, Star Anise and Pistachio Loaf Cake
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post!
XO
Amisha
Pluot and Fig Individual Pavlovas
Ingredients
Pluot and Fig Compote (~ makes about 2 x 8 ounce jars)
- 2 cups pluots, cut into tiny cubes
- 2 cups figs, cut into tiny cubes
- 1/2 cup (100 grams) granulated sugar
- 1 star anise
- 1 crushed green cardamom pod and seeds
- 1 tablespoon lemon juice
Individual meringue shells
- 4 egg whites (~130 grams) at room temperature
- 1 cup + 2 tablespoons (225 grams) granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
Sweetened whipped cream
- 1 1/2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Garnish
- 4 to 6 figs cut into quarters
- 2 pluots cut into half, each half cut into thin slivers
- Freeze dried raspberry powder
- Powdered sugar
Get Recipe Ingredients
Method
Pluot and Fig Compote
- Add all the ingredients into a medium saucepan, stir the contents and let sit for about 10 minutes, until the sugar dissolves.
- Place the saucepan on the stove, on medium-high heat and cook the compote for about 10~12 minutes, stirring occasionally. At the 5 to 6 minute mark, using a potato masher, mash the fruit till the pieces are broken into tiny pieces.
- Pour the compote into the glass jars, cover and cool completely. Then place in the fridge until ready to use.
- The compote will stay for about 3 weeks.
Individual meringue shells
- Preheat the oven to 325 degrees.
- Place one parchment-lined half baking sheet aside. Trace out about a 3-inch circle – separated by about 2 inches onto the parchment in a 3×2 configuration.
- In the bowl of a stand mixer, with a whisk attachment, add the egg whites.
- Starting slow and gradually increasing the speed to high, beat the egg whites for a minute. It will turn foamy and slowly increase in volume.
- Add the granulated sugar, one tablespoon at a time, whisking on high at the same time. This helps the sugar to dissolve into the mixture. Whisk for about 5 to 6 minutes, the meringue turns white, and the volume increases considerably.
- At this stage, stop the mixer, add the cornstarch and vanilla extract and whisk again for a minute.
- When you remove the whisk, you should see a peak that is closer to a stiff peak of the meringue at the tip of the whisk. The meringue is done.
- When the bowl is turned upside down, the meringue stays and does not fall out.
- Place the meringue into a 16 inch piping bag, fitted with a #504 Ateco French tip, leaving about 2 cups of meringue in the bowl. Seal the top of the piping bag and push the meringue down, leaving no air bubbles in the meringue.
- Using an offset spatula or a spoon, spread the meringue in the bowl, evenly within the circular line of the 6 drawn circles.
- Pipe the meringue, applying even pressure onto the piping bag, around the inside of the circle, forming two symmetric rings. Repeat the same for the 5 other meringue shells.
- Bring the temperature down to 240 degrees and place the baking sheet into the oven for an hour.
- At the hour mark, switch off the oven and rest the meringue shells in the oven for about 4 hours to overnight. Do not open the oven at all during the entire duration.
- Your meringue shells are ready. They can be kept in an airtight container for upto 2-3 days until ready to assemble and eat.
Sweetened whipped cream
- In the bowl of a stand mixer with a whisk attachment, add all the ingredients.
- Whisk the mixer on medium-high speed for about 1 to 2 minutes, until the whipped cream is fluffy, light and smooth.
- Place it into a 12 inch piping bag with a ¾ inch round tip. Push the whipped cream down so that there are no air bubbles. Place in the fridge until ready to use.
Assembly
- Spoon about 1 ½ tablespoons of the compote in the center of the meringue shell, and spread it evenly.
- Pipe the whipped cream all around the inside of the meringue, or if you want to be rustic, simply spoon the whipped cream onto the compote.
- Add slices of pluot and figs on one side of the meringue shell.
- Sprinkle powdered sugar, and raspberry powder over the pavlova.
- Your pavlova is ready to serve immediately.
Notes
What are the important steps to take when making pavlovas?
Be sure to read the Tips to remember for successful meringue shells section for the best tips.
What should I do with the egg yolks that are separated from the egg whites?
Do not throw them away! I place the egg yolks in an airtight container, and store in the freezer until ready to use. I keep them for a maximum of 6 months. I use them to make ice cream, custards, curds etc.
How long can I store the Pluot and Fig Compote?
The Pluot and Fig Compote can be stored in the fridge for upto 3 weeks. Use the leftovers, over ice cream, toast, yogurt to name a few options.
How long can I store the meringue shells?
The meringue shells will keep in an airtight container for 3 to 5 days.
Can I assemble the dessert in the morning and serve in the evening?
The dessert is best assembled and served immediately.
What kind of piping bags should I use?
Here is the 16 inch piping bag and the 12 inch piping bag that I use.
What kind of tips do you recommend to use for the meringue shell?
I use the Ateco french tips for the meringue shells. I use these tips a lot for my baking needs.
For the whipped cream I use the Ateco round tips, again a staple in my baking pantry.
