Bakers Notes:
- This recipe would also be delicious topped with alternative fruit such as poached pears or fresh raspberries
- As each oven seems to have a mind of its own, keep an eye on the meringue to ensure that it doesn't burn!
persian pavlova
Prep time
Cook time
Total time
Author: Sophie Linnet
Serves: 10
Ingredients
- 6 egg whites, at room temperature
- 2 cups castor sugar
- 2 tsp white vinegar
- 1 tsp vanilla essence
- 1 tbs corn flour, sifted
- 200 ml thickened cream, whipped
- 1 peach, cut into eighths
- 2 figs, cut into quarters or eighths
- ¼ pomegranate, seeded
- 2 tbs candied pistachios
Instructions
- Preheat oven to 150° Celsius. On a sheet of baking paper, draw a 23cm circle and place aside on a tray.
- Whisk egg whites using an electric mixer until soft peaks form. Continue to beat the egg whites, whilst gradually adding the sugar. Beat until the meringue mixture becomes thick and glossy (this may take a few minutes).
- Gently fold the vinegar, vanilla and corn flour into the meringue.
- Place the meringue onto the prepared tray; using the circle to ensure the Pavlova is nice and round.
- Bake the meringue for one hour or until the meringue is nice and crisp.
- Leave meringue to cool in the oven with the door slightly open (this will take 1-2 hours).
- Once cooled, place the meringue on a serving dish and top with cream, fruit and pistachios. Dust with icing sugar and (if desired) spun sugar to serve.