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“Extraordinary Foods” is Arclinea’s exploration of our connections to the cultural significance and environmental and historic contexts of food. Through a range of recipes, ingredients, expert perspectives, this celebration of diverse food heritage, flavours and traditions will focus on the preservation of local and seasonal ingredients through cooking and conviviality.

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The Carmignano Fig is part of a limited, rare crop in Italy. It is unique to Tuscany, where it is grown using traditional methods with respect for heritage and the environment.


Carmignano Fig Pavlova

Ingredients (serves 6 people)

for the meringue
200 g of egg whites at 40°C
200 g of granulated sugar
200 g of powdered sugar
2/3 drops of lemon juice

for the fig leaf chantilly cream
250 g of fresh cream
60 g of granulated sugar
2 fig leaves
1 litre of milk
160 g of egg yolks
200 g of sugar
100 g of cornstarch
zest of one lemon

for the garnish
1 kg of figs
brown sugar


First, let’s prepare the meringue: in a stand mixer, whisk the egg whites with lemon juice at medium speed. Every two minutes or so, add one third of the granulated sugar. On the third addition, increase the speed to maximum and whisk for about five minutes. When the egg whites are stiff, gently and gradually fold in the powdered sugar.
Next, spread the mixture on a sheet of parchment paper, forming six quenelles with a spoon. Bake at 130°C (266°F) for 30 minutes, then reduce the temperature to 110°C (230°F) and continue to bake for an additional one hour and 15 minutes.

Now, let’s make the fig leaf cream: wash your fig leaves and lightly crush two of them between two sheets of parchment paper with a rolling pin. Place the fig leaves in a saucepan with the milk, bring it to a simmer, and let it steep for 10 minutes. Then, strain the milk, removing the fig leaves. Bring the milk to a boil and gradually add it to the yolk, sugar, and cornstarch emulsion. Return the mixture to the heat and cook until the cream thickens. Place the cream on a tray, covering it with plastic wrap, and let it cool in the refrigerator.

For the figs: while the meringue is baking, cut the figs into eighths and sprinkle them with brown sugar. Then bake them at 220°C (428°F) for a few minutes until they become soft and slightly caramelised.

For the crystallised leaves: in a saucepan, mix water and sugar, then bring it to a boil. Submerge fresh leaves in the boiling sugar mixture for a few seconds and then transfer them to a wire rack or a non-stick surface. Allow them to dry until they become crystallised and transparent.

Finally, for the chantilly cream: mix the cream with the sugar and start whisking it using a stand mixer. When the cream is whipped, gradually add it to the fig leaf cream.

Assembly and service: once the meringue has cooled, assemble the dessert. Spread the chantilly cream on the crispy meringue and decorate with the caramelised figs and crystallised leaves for an elegant touch.

Serve immediately and enjoy this wonderful Italian-style pavlova!

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“By celebrating the unique flavours of regional and seasonal ingredients we are consciously choosing to preserve their rich history and traditions.”
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Portrait of chef Mimosa_Fig recipe_News_Arclinea Kitchen_extraordinary food

Mimosa Misasi’s food philosophy is rooted in research, seasonality and conviviality. Her cuisine reflects the produce, the precious ingredients and heritage of a region with a rich and captivating history. She transforms these into dishes that spotlight seasonal flavours while inspiring a conscious approach to food. Mimosa Milano is a research and sustainability project that explores the connections between people, territory, and ingredients to establish a tangible communication between diners, recipes, and chefs.

Art direction: Juma
Photo: Leonardo Pelucchi