Fig Pavlova with Perilla Lemon Curd

Did you know that the Korean word for fig is 무화과 (mu-hwa-gwa) which literally translates to “fruit without flower”? When I look at all the fruit in my garden like tomatoes, blueberries, strawberries, melons, they all flower. And for each flower produced, I get one precious piece of fruit. But the fig is different. Its anatomy is actually more like an “inverted flower” so the tree never outwardly displays any blooms. When you eat a fig, you’re actually eating hundreds of tiny inverted flowers, along with the seeds. Isn’t nature amazing?

So I’ve been playing with this idea of a flourless cake for our flowerless fruit. And what flourless cake is more elegant than the pavlova? Crisp and crunchy on the outside, soft and marshmallowy on the inside. It’s a finicky dessert (see notes in the recipe below) but I think this would be the perfect weekend activity for when you just want to hang out at home, watch your meringues crisp up in the oven, and eat fresh figs all day.

Fig Pavlova with Perilla Lemon Curd (6 servings)

Ingredients

For the meringue:

• 4 egg whites
• 3/4 cup sugar (150 grams)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 tsp cornstarch

For the lemon curd:

• 4 egg yolks
• 1/2 cup sugar (110 grams)
• 1 TBSP lemon zest
• 1/3 cup lemon juice
• Pinch of salt
• 6 TBSP butter, room temperature
• 1 tsp finely chopped perilla

For the toppings:

• 250 mL whipping cream
• 1 TBSP sugar
• 2 pints of fresh figs
• Toasted pine nuts (optional)
• Fresh perilla leaves for garnishing (optional)

Make the lemon curd. Fill a medium sized saucepan with 2 inches of water and bring to a gentle simmer. In a large glass bowl that will fit on top of the saucepan, combine egg yolks, sugar, zest, lemon juice, and salt. Mix to combine with a silicone spatula and then place on top of the simmering saucepan. If you have a double boiler, feel free to use it but I find this DIY method works well. Stir the lemon mixture vigorously for 5 minutes until it’s slightly thickened. Take it off the heat and add room temperature butter in large cubes, mixing until it’s well incorporated. Finally, add minced perilla, mix, and chill in the fridge with plastic wrap on the surface to prevent a “skin” from forming on top. Note: do not use any metal utensils or bowls as it will impart a metallic taste in the final lemon curd. Glass and silicone are best!

Make meringue. Preheat the oven to 350°F. Using a stand mixer with the whisk attachment, whisk the egg whites on medium until they form soft peaks, about 5 minutes. Add half of the sugar and mix on medium high, and then add the rest of the sugar and keep mixing until stiff peaks form, about 2 minutes. Add vanilla and mix for 30 seconds to incorporate. Using a spatula, fold in the cream of tartar and cornstarch. The final pavlova mixture should be glossy and hold its shape. Note: ensure there’s no fat (residue oil or traces of egg yolk) in the egg whites or stand mixer bowl as it will destabilize the meringue mixture.

Bake. For personal-sized pavlovas, trace a cup on one side of parchment paper and then flip the paper (ink side down) on a sheet pan. Fill the circles with the meringue mixture and use the back of a spoon to shape, making sure to create a slight divot in the center. For a large pavlova, just empty the meringue mixture onto the parchment paper and shape with the back of a spoon as normal. Put in the oven and immediately reduce the oven temperature to 200°F. For small meringues, bake for 70-80 minutes, depending on how big they are. For large meringue, bake for at least 2 hours and keep checking every 5 minutes thereafter. They’re ready when the outside is crisp and no longer sticky and slightly light beige in some spots. When done, leave them inside the oven with the oven door slightly ajar to let them cool gradually (this helps avoid cracking of the crispy outer shell).

Assemble. Whip the cream for a minute and as it begins to thicken, add the sugar and continue whipping until soft peaks form. When the meringues are completely cooled, top with whipped cream, lemon curd, figs, perilla, and pine nuts. Enjoy immediately!

Note: I don’t recommend trying this recipe when it’s humid or raining outside as the extra moisture can deflate the meringues. Baked, undressed meringues will keep in an airtight bag or container for a couple days.