Name: Cherry, rose & pistachio pavlova traybake
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Australian
Ingredients: 5 large egg whites; 250g white caster sugar; 1 tsp white wine vinegar; 1 tsp cornflour; 200ml double cream; 150ml coconut yogurt; 1-2 tsp rose water; 250g cherries halved and stoned, plus a few with stems on to decorate; 100g shelled pistachios 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)

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Cherry, rose & pistachio pavlova traybake

Cherry, rose & pistachio pavlova traybake

Cassie Best

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Serves 8 - 10

More effort

Prep: 35 mins

Cook: 1 hr and 30 mins

plus cooling overnight

A star rating of 5 out of 5.3 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the meringue

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

For the topping

200ml double cream
150ml coconut yogurt
1-2 tsp rose water
250g cherries

halved and stoned, plus a few with stems on to decorate
100g shelled pistachios

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)

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Nutrition: per serving (10)

kcal297
fat17g
saturates8g
carbs32g
sugars30g
fibre1g
protein5g
salt0.2g

Method

step 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.
step 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.

Recipe from Good Food magazine, July 2014

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A star rating of 5 out of 5.3 ratings

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