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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
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
Instructions
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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.
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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.
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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.