Meringue with caramelised figs
- 100 gr egg whites
- 20 gr sugar
- ½ lemon
- 125 ml whipcream
- 60 gr unsalted pistachio nuts, lightly roasted and roughly chopped
- 4 figs, cutted into quarters
- 1 tablespoon cane sugar
- 2 tablespoons GOOD ROOTZ
- 100 ml Marsala or Vino Santo
- Preheat oven to 110˚C.
- Grease a bowl with the lemon. Beat the egg whites until you get white peaks. The sugar is added little by little and must be well absorbed with every addition. Your meringue should eventually have a light shine.
- Cover an oven tray with baking paper and make 4 piles of the meringue.
- Place the tray in the oven for 10 minutes, then turn the oven to 100˚C and let the meringues stand in the oven for 1 hour. Turn off the oven and leave the meringues in the oven. Take them out of the oven once they’re cooled down.
- Heat a heavy-bottomed pan and add 1 tablespoon of cane sugar. Then add GOOD ROOTZ and Marsala or Vino Santo and cook for half a minute. Add the figs and heat gently for 1 minute. Let the figs cool slightly.
- Beat the whipped cream until stiff.
- Place the meringues on 4 plates, divide the whipped cream over the meringues and spoon the figs on top. Sprinkle with the chopped pistachio nuts.