This strawberry, rose petal and pistachio pavlova recipe is a Middle Eastern take on one of our favourite puddings. Lashings of sweetened cream flavoured with a dash of rose water, loaded onto a huge sticky meringue round, filled with fresh halved Sweet Eve strawberries and topped with crushed pistachios and fragrant rose petals – it’s like summer on a plate!
Ingredients
(serves 8)
6 large egg whites
250g caster sugar
1tsp rose water extract
1tsp white wine vinegar
1tsp cornflour
100g crushed pistachios
475ml double cream
1tbsp icing sugar
450g Sweet Eve strawberries cut in half (keep 3-4 whole strawberries aside to garnish)
Handful of pale pink rose petals
Method
Line a baking sheet and pre heat the oven to 180°c.
Whisk the egg whites in a large bowl until stiff peaks form, then slowly add the sugar, rose water, vinegar, cornflour and whisk again until the mix becomes very thick and shiny.
Gently fold in half of the pistachios then carefully spoon the mixture onto the lined baking sheet, forming a circle and working the mixture outwards to form an edge and leaving a slight dip in the centre.
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