Rosewater Pavlova by Emma Dean

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven to 150 degrees Celsius.

Separate 6 room temperature eggs, placing the whites in one bowl and the yolks in another.

Whisk the egg whites until they start to form soft peaks.

Slowly add in 270 grams of caster sugar while continuing to whisk until the mixture is smooth and glossy with stiff peaks.

Add 1 teaspoon of corn flour, 1 teaspoon of white vinegar, 1.5 teaspoons of rose water, and a blob of pink food coloring to the meringue mixture and mix until combined.

Test the meringue by checking if it stays in the bowl when inverted, indicating it's ready.

Line a baking sheet with baking paper, using a bit of meringue to hold it in place.

Spoon the meringue mixture onto the prepared baking sheet, shaping it into a nest.

Bake in the preheated oven at 150 degrees Celsius, then immediately reduce the temperature to 120 degrees Celsius and bake for 1.5 hours.

After baking, turn off the oven and leave the pavlova to cool completely in the oven with a wooden spoon in the door for 3 to 4 hours.

Once cooled, carefully lift the pavlova off the baking paper and transfer it to a cake plate.

Crush 65 grams of pistachios and set aside for topping.

In a bowl, combine mascarpone cream with the crushed pistachios and sweeten with honey to taste, mixing until combined.

Spread the pistachio mascarpone mixture over the pavlova.

Top the pavlova with strawberries and pomegranate seeds just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens