Cherry, rose & pistachio Pavlova traybake

Cherry, rose & pistachio Pavlova traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 35 mins Cook: 1 hr, 30 mins plus cooling overnight

More effort

Serves 8 - 10
Take this retro meringue dessert to another level by adding edible flower petals, coconut cream, fruit and nuts for even more texture

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (10)

  • kcal297
  • fat17g
  • saturates8g
  • carbs32g
  • sugars30g
  • fibre1g
  • protein5g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the meringue

    • 5 large egg white
    • 250g white caster sugar
    • 1 tsp white wine vinegar
    • 1 tsp cornflour

    For the topping

    • 200ml double cream
    • 150ml coconut yogurt
      yogurt

      Yogurt

      yog-ert

      Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

    • 1-2 tsp rose water
    • 250g cherry, halved and stoned, plus a few with stems on to decorate
      Cherry

      Cherry

      che-ree

      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 100g shelled pistachio, roughly chopped
    • edible rose petals, to decorate - if buying, make sure they are organic, or if you want to use from your own garden, make sure they are unsprayed (optional)

    Method

    1. Heat oven to 140C/120C fan/gas 1. Line a large, flat baking tray with baking parchment. Place the egg whites in a large, grease-free bowl with a pinch of salt. Using clean, electric beaters, whisk until the eggs hold soft peaks. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy, and will hold up in stiff peaks on the end of the beaters. Add the vinegar and cornflour and whisk again until combined. Using a large spoon, pile the meringue onto your baking tray, then spread to a rectangle, roughly A4 size. Use the back of the spoon to make peaks and dips in the meringue to create an attractive texture. Bake in the centre of the oven for 1 hr 20 mins, then turn off the oven and leave the Pavlova inside to cool overnight.

    2. Just before serving, assemble the Pavlova. Very softly whip the cream, then fold through the coconut yogurt and rose water. Remove the Pavlova from the baking parchment and place on a large serving plate or board. Dollop the coconut cream on top, then top with the cherries, and scatter over the pistachios and rose petals, if using. Serve straight away.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (2)

    HKcook's picture
    5

    Two thumbs up from my son. Although sharing with 10 would make the portions to small according to us.

    karensnadden's picture

    This recipe was absolutely delicious. All my guests raved about about this dish. I will definitely make this again :0)

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…