Recipes
Pistachio pavlova with rosewater berries
‘This dessert dish makes the most of beautiful Middle Eastern flavourings like rosewater and pistachio.'
‘This dessert dish makes the most of beautiful Middle Eastern flavourings like rosewater and pistachio.'
(13 votes)
Cook: 1 Hour 20 Mins
Serves: 12
Price: 51p per serving
Nutritional Information
Each 97g serving contains
Energy
954kj
228kcal
954kj
228kcal
11%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
23.3g
23.3g
High
26%
26%
Salt
0.07g
0.07g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
983kj/235kcal
Typical energy values per 100g:
983kj/235kcal
Ingredients
4 medium egg whites
225g caster sugar
1tsp cornflour
1tsp white wine vinegar
50g pistachios very finely chopped, plus extra, roughly chopped, to decorate
200g strawberries, hulled and chopped
200g raspberries
2tbsp icing sugar
½tsp rosewater
300g whipping cream
1tbsp Asda Rose Petals, to decorate
Method
1
Preheat the oven to 160C/140C Fan/Gas 3. Line a large baking sheet with baking paper.
2
Beat the egg whites with an electric hand-whisk until stiff peaks form. Slowly add the sugar, 1tbsp at a time, whisking continuously, until all of it is used and the peaks are stiff and shiny. Whisk in the cornflour and vinegar, then fold in the finely chopped pistachios with a large metal spoon to create green swirls.
3
Spoon the mixture onto the baking sheet. Spread out without flattening to create a circle about 23cm in diameter and create peaks with a fork. Bake for 1 hr then switch off the oven, open the door and allow the meringue to cool.
4
Put the berries, icing sugar and rosewater in a bowl then toss together.
5
Lightly whip the cream until it forms soft peaks.
6
Build your pavlova just before serving. Spoon the whipped cream into the centre of the meringue and top with the berries and any juices. Scatter with the rose petals and roughly chopped pistachios to decorate, then serve immediately.