Fig Pavlova (lactose free)

Ingredients

• 4 1/2 pcs Egg whites
• 150 g Icing sugar
• 3/4 pinch Salt
• 190 g Mascarpone, lactose free
• 4 1/2 pcs Figs, washed, cut into 4
• 2 1/4 tbsp Cranberry jam, unsweetened type with whole berries

Method

1. Separate the eggs, set aside the yolks for another baking/cooking session, you won't need them.
2. Start to whip the whites with the salt.
3. When it's halfway to being a hard foam, add the half of the sugar, then whip it constantly.
4. When it's nearly done, add the remaining sugar, and make it done.
5. The whipped egg whites should be so hard at the end that a cut with a knife should stay in it visibly.
6. Heat the oven to 140°C, line two baking trays with baking paper.
7. Form two layers from the egg whites on the trays then place them into the oven.
8. Bake the meringues for 20 minutes, then turn down the heat to 120°C for 20 more minutes.
9. Turn off the heat and let the meringues dry out inside the oven, even overnight.
10. To prepare the cream, mix the mascarpone with the cranberry jam.
11. Combine the cream and the layers right before serving to avoid softening the meringues.
12. Decorate the top of the cake with the freshly sliced figs.