Bosnian Pavlova

Ingredients

While the original Pavlova is made with fresh fruits and cream, the Bosnian adaptation incorporates flavors like rose water and pistachios. Additionally, we use local ingredients such as Bosnian honey and traditional Bosnian nuts to add a unique twist to this beloved dessert. We alse have the original recipe for Pavlova, so you can check it out.

• 6 large egg whites (180g) 6 large egg whites (180g)
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon rose water 1 teaspoon rose water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (120g) chopped pistachios 1 cup (120g) chopped pistachios
• 2 tablespoons Bosnian honey 2 tablespoons Bosnian honey

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 36g (Sugars: 32g)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and rose water while continuing to beat until stiff peaks form.
4. 4.
   Spoon the mixture onto the prepared baking sheet, shaping it into a round nest-like form.
5. 5.
   Bake for 1 hour, then turn off the oven and leave the pavlova inside for another hour to cool and dry out.
6. 6.
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. 7.
   Carefully transfer the pavlova to a serving plate and fill the center with the whipped cream.
8. 8.
   Drizzle the Bosnian honey over the cream and sprinkle the chopped pistachios on top.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Eggs — Make sure the egg whites are at room temperature before beating them to achieve the best volume.
• Rose water — Use a high-quality rose water for a fragrant and authentic flavor.
• Pistachios — Toast the pistachios lightly before chopping them to enhance their nutty taste.
• Bosnian honey — Opt for a locally sourced Bosnian honey to support local producers and enjoy its unique flavor.

Tips & Tricks

• To achieve a crisp outer shell and a soft, marshmallow-like interior, make sure to bake the pavlova at a low temperature for a longer time.
• Allow the pavlova to cool completely in the oven to prevent it from collapsing.
• Decorate the pavlova with additional fresh fruits, such as raspberries or strawberries, for added color and flavor.
• If you prefer a sweeter pavlova, you can increase the amount of powdered sugar in the whipped cream.
• Leftover pavlova can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Bosnian Pavlova as a stunning centerpiece dessert at special occasions or family gatherings. Cut it into individual portions and garnish with extra pistachios and a drizzle of honey for an elegant presentation.

Presentation advice

To create an eye-catching presentation, place the Bosnian Pavlova on a decorative cake stand or a serving platter. Dust the pavlova with a sprinkle of powdered sugar just before serving to add a touch of elegance.