Fig & Salted Caramel Meringue Smash

Fig Salted Caramel Meringue Smash

The last time I made one of these lists a few months back, I was having an absolutely terrible week. The act of writing down the good stuff in life totally helped my mood. This time around I am realising how important it is notice the little things and to be thankful. It’s so easy to take this stuff for granted, but the little details are what make life special. It’s one of my goals this year to appreciate them more! So here are a few things that I’m loving lately…

• weeknight adventures • yacht club dj’s mixtapes • maxi skirts • editing videos • timber chopping boards made by my dad • handwritten lists • playing with the vine app • my new favourite cauliflower salad • polka dot shoes • polka dots in general • vietnamese pho • red lipstick • tea-infused hot chocolate • going for walks • epic salads from room 10 • cardigans • writing in my 365 journal • surprising Stevie with phone calls • the best figs I’ve ever had!

Fig Salted Caramel Meringue Smash

Eton Mess seems to be the dessert of the summer, popping up on restaurant menus all over Sydney. I’m definitely not complaining! My favourite usually have fresh berries, but I think this tasty dessert should not just be reserved for summer fruit! I decided to make a more autumnal version. Think with figs stewed with brown sugar, vanilla and dark rum until jam-like. I layered them with with lashings of salted caramel sauce, mascarpone whipped cream and crumbled meringues. Yes, I promise that it tastes as good as it sounds!

I’ve used store bought mini meringues to save on time. If figs aren’t in season, you could use a good quality fig jam instead of stewing fresh figs. I will say that they were the best part though! The caramelly sweetness from the brown sugar was delicious, and you already knew that rum goes perfectly with figs!

Fig Salted Caramel Meringue Smash

This dessert can be as dressed up or casual as you like. With words like ‘mess’ and ‘smash’ being thrown around, it’s not meant to look perfect!! Pile everything onto a large platter if serving this dessert at a casual weekend BBQ. Or if you’re feeling fancy, layer it up in sundae glasses or jars like I have. Preferably one with clear glass so you can see all of those awesome swirled layers!

Fig Salted Caramel Meringue Smash

Fig & Salted Caramel Meringue Smash

A delicious take on an Eton Mess, my Fig & Salted Caramel Meringue Smash is the perfect dessert for the transition between summer and autumn weather when figs are at their best.

Course Dessert
Keyword Autumn, Dessert, Summer
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


Brown Sugar Figs

  • 375 g fresh figs, roughly chopped
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla bean paste (or half a vanilla bean, seeds scraped)
  • 3 tablespoons rum

Salted Caramel Sauce

  • 250 ml thickened cream  (35% milk fat)
  • 60 g salted butter
  • 1 cup brown sugar
  • 1/2 teaspoon salt

To assemble

  • 300 ml thickened cream (35% milk fat)
  • 3 heaping tablespoons mascarpone
  • 2 teaspoons caster sugar
  • 1 teaspoon vanilla bean paste, or half a vanilla bean, seeds scraped
  • Storebought mini meringues or pavlova nests, crushed


  1. To make the brown sugar figs, place all ingredients in a saucepan over medium heat. Stir to combine and allow to cook, stirring occasionally until liquid has turned syrupy and fruit is a jam consistency. Remove from the heat and allow to cool until ready to use. Can be stored in a sterilised jar for up to a month and used like a jam.
  2. To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Add salt and stir to combine. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool.
  3. To assemble the dessert, place cream, mascarpone, caster sugar and vanilla bean paste or seeds into the bowl of an electric mixer and beat until soft peaks form. Alternate layers of mascarpone cream, brown sugar figs, salted caramel sauce and crushed meringues in small jars or glasses, finishing with a layer of figs and meringues on top. Serve soon after assembling as the meringues will soften.

Recipe Notes

You will have some salted caramel sauce leftover.

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