Persian Love Pavlova

 

THE POLKA DOTTER X HARRIS FARM MARKETS

THE POLKA DOTTER X HARRIS FARM MARKETS

THE POLKA DOTTER X HARRIS FARM MARKETS

To celebrate the season of love, this pavlova draws its influence and flavour profile from the exotic Persian love cake. Rosewater brings fragrant floral undertones to the marshmallowy pavlova and is perfectly complemented by the aromatic cardamom cream and slivered pistachios. Topped with fresh juicy figs and dotted with jewels of Turkish delight, this enchanting dessert is sure to win many hearts.

INGREDIENTS:

For the Rosewater Pavlova:

  • 4 large egg whites, at room temperature

  • 220g caster sugar, sifted

  • Pinch cream of tarter

  • ½ tsp cornflour, sifted

  • ¼ tsp white vinegar

  • 1 tsp rosewater

 

For the Cardamom Cream:

  • 150ml thickened cream

  • 1 tbsp caster sugar

  • ½ tsp ground cardamom

  • ½ tsp tsp vanilla paste

 

To Serve:

  • 5 medium sized figs, halved

  • 100g Turkish delight, chopped into small pieces

  • Small handful toasted slivered pistachios

  • Dried rose petals, if desired


METHOD:

For the Rosewater Pavlova:

  1. Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Trace an 18cm (7”) circle on baking paper, then flip paper over to avoid marking pavlova.

  2. Place egg whites and cream of tarter in a free standing mixer and whisk on medium speed until frothy.

  3. Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).

  4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.

  5. Sprinkle sifted cornflour over meringue, then fold in along with vinegar and rosewater.

  6. Spoon meringue onto baking paper within the drawn 18cm (7”) circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.

  7. Place tray in oven on bottom shelf and turn the oven down to 130°C (110°C fanforced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.

 For the Cardamom Cream:

  1. Gently whisk together cold cream, sugar, cardamom and vanilla to soft peaks.

To Serve:

  1. Spoon cream over pavlova, then decorate with fig halves, Turkish delight, slivered pistachios and rose petals. Serve immediately.

 

Enjoy!


Persian Love Pavlova Makes a medium size pavlova Serves 4-6 people

Salma Sabdia is the creative powerhouse behind fabulous baking blog, The Polka Dotter. Click here to check out her bloghere to follow her on Instagram and here on Facebook.

Ingredients for Persian Love Pavlova

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea
 

Golden Shore Caster Sugar 1kg

$2.99 ea
 

Cornwell White Vinegar 750ml

$3.99 ea
 

White Wings Specialty Cornflour 300g

$2.95 ea
 

The Market Grocer Turkish Delight Rose 190g

$5.69 ea
 
 

Chef's Choice Rose Water 250ml

$4.29 ea
 

Gourmet Organic Herbs Cardamom Pods 25g

$3.99 ea
 

The Market Grocer Banana Chips 300g

$4.29 ea
 

The Market Grocer Ginger Crystallised 200g

$6.49 ea