Arabian Pavlova

Ingredients

While the original Pavlova is typically topped with fresh fruits and cream, the Arabian Pavlova incorporates Middle Eastern flavors such as rosewater, pistachios, and pomegranate seeds. These additions add a fragrant and nutty twist to the dessert, perfectly complementing the sweet meringue base. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon rosewater 1 teaspoon rosewater
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
• 1/4 cup (30g) pomegranate seeds 1/4 cup (30g) pomegranate seeds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 32g, 30g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, and vinegar while continuing to beat until stiff peaks form.
4. 4.
   Gently fold in the rosewater.
5. 5.
   Line a baking sheet with parchment paper and spoon the meringue mixture onto it, shaping it into a round nest-like form.
6. 6.
   Bake for 1 hour or until the meringue is crisp on the outside and soft on the inside.
7. 7.
   Turn off the oven and leave the meringue inside to cool completely.
8. 8.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
9. 9.
   Carefully transfer the cooled meringue onto a serving plate.
10. 10.
    Fill the center of the meringue with the whipped cream.
11. 11.
    Sprinkle the chopped pistachios and pomegranate seeds over the cream.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Ensure that there is no trace of yolk in the whites, as even a small amount can prevent the egg whites from properly whipping.
• Rosewater — Use a high-quality rosewater to ensure a delicate and fragrant flavor in the meringue.
• Pistachios — Toast the pistachios lightly before chopping them to enhance their nutty flavor.
• Pomegranate seeds — Choose ripe and juicy pomegranates for the freshest and most vibrant seeds.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve the best results.

Tips & Tricks

• To achieve a crisp meringue exterior, make sure the oven temperature is low and bake the meringue slowly.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• Decorate the Arabian Pavlova with additional Middle Eastern ingredients such as edible rose petals or shredded coconut for an extra touch of elegance.
• Serve the pavlova immediately after assembling to maintain its crispness.
• Leftover pavlova can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Arabian Pavlova as a stunning centerpiece dessert at your next gathering. Cut it into individual portions and plate them with a drizzle of honey or a sprinkle of ground cardamom for an added Middle Eastern flair. The combination of the crunchy meringue, creamy whipped cream, and the burst of flavors from the pistachios and pomegranate seeds will leave your guests delighted.

Presentation advice

To present the Arabian Pavlova beautifully, place it on a decorative cake stand or a serving platter. Garnish the whipped cream with a dusting of ground pistachios and a sprinkle of pomegranate seeds. Add a few fresh mint leaves for a pop of color and freshness. The vibrant colors and elegant presentation will surely impress your guests.