Rosewater Pavlova Recipe with Pistachio and Pomegranate Cream
Looking for a unique twist on the classic pavlova? Try this delicious rosewater pavlova recipe with pistachio and pomegranate cream. Inspired by Turkish delight, this pavlova is flavored with rose water and topped with a creamy pistachio and honey mixture. It's a beautiful and flavorful dessert that will impress your guests. To make the pavlova, you'll need six room temperature egg whites, caster sugar, corn flour, white vinegar, vanilla paste, pink food coloring, and of course, rose water. After whisking the egg whites and sugar together, you'll fold in the rose water and other flavorings. Then, you'll bake the pavlova at 150 degrees before reducing the temperature to 120 degrees. Once cooked, let the pavlova cool in the oven to prevent cracking. Finally, assemble your pavlova by spreading the pistachio and pomegranate cream on top and garnishing with fresh strawberries and pomegranate seeds. Serve this stunning dessert at your next party and watch as your guests rave about its delicious flavors and beautiful presentation.
Ingredients:
- 6 room temperature egg whites
- 270 grams caster sugar
- 1 teaspoon corn flour
- 1 teaspoon white vinegar
- Vanilla paste
- Pink food coloring
- Rose water
- 65 grams pistachios
- Mascarpone cream
- Honey
- Whipped cream
- Fresh strawberries
- Pomegranate seeds
Cooking steps:
- Whisk the room temperature egg whites and gradually add the caster sugar.
- Fold in the rose water, corn flour, white vinegar, vanilla paste, and pink food coloring.
- Bake the pavlova at 150 degrees Celsius, then reduce the temperature to 120 degrees Celsius and cook for an hour and a half.
- Let the pavlova cool in the oven.
- Crush the pistachios and stir them into the mascarpone cream.
- Sweeten the cream with honey to taste.
- Spread the pistachio and pomegranate cream over the cooled pavlova.
- Top with whipped cream, fresh strawberries, and pomegranate seeds.
- Serve and enjoy!
