The ‘Desert Rose’ Pavlova

Updated at: Thu, 17 Aug 2023 14:01:11 GMT

Step 1

Preheat oven to 150°C.

Step 2

Line 2 baking trays with baking paper and mark 2 24cm-diameter circles on each baking sheet, leaving the ink mark facing down.

Step 3

Using a clean and dry electric mixer, whisk egg whites until soft peaks begin to form.

Step 4

Gradually add the sugar beating well between each addition. Keep beating until meringue is thick and sugar has dissolved.

Step 5

Add sifted cornflour and cinnamon. Then add vinegar and rosewater. Do not over beat from here.

Step 6

Remove bowl from mixer, add the crushed walnuts and pistachios and gently fold into mixture carefully.

Step 7

Spoon meringue mixture into marked circles on onto the baking paper, smoothing sides and top.

Step 8

Reduce oven temperature to 120ºC and bake pavlova for 1 hour or until it is dry to the touch.

Step 9

Turn off oven and leave pavlova in oven to cool completely. This may take up to 1 hour

Step 10

When the pavlova is completely cold, transfer to serving plate.

Step 11

To Decorate:

Step 12

Whisk the cream in a bowl until soft peaks begin to form. Add sifted icing sugar and whip until combined and cream has firm peaks.

Step 13

Spoon cream between each layer and fresh berries, figs and more crushed walnuts and pistachios.

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