mering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. Let cool slightly, then brush the chocolate inside the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2 hours. 7. To make the praline cream, place the ½ cup/50 g toasted almonds on a parch- ment-lined rimmed baking sheet and set aside. Put the granulated sugar and water into a small saucepan and place over medium-low heat, stirring until the sugar has melted. Cook, swirling the pan occasionally, until it turns into a dark golden brown caramel. Pour the caramel over the nuts (don’t worry if they’re not all covered) and leave until completely cool and set. Once cool, transfer the praline to the small bowl of a food processor and process until fine. 8. Place the cream, mascarpone and pulverized praline into a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to overwhip here—it doesn’t take much to thicken up—or it will split. (If this begins to happen, use a spatula to fold a little more cream into the mix to bring it back together.) Refrigerate until needed. 9. Spoon the cream into the center of the meringue and top with the figs. Warm the honey in a small saucepan and stir in the ¼ cup/20 g almonds or pistachios. Drizzle these over the figs and serve. Make Ahead The praline (after pulverizing but before it’s mixed with the cream) can be made up to 3 days in advance and stored in an airtight container. The meringue needs to be made in advance—it takes 3 hours to cook, 2 hours to cool in the oven, and another 2 hours to set, so you’re forced to get ahead by at least this much—but it will also keep for up to 3 days wrapped loosely in aluminum foil. Storage Once assembled, the pavlova should be eaten as soon as possible. It will hold for a couple of hours, but it won’t look as good after that. Reprinted with permission from Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Peden + Munk © 2017 © Hundred-to-One LLC 2017. All rights reserved.