Moroccan-Inspired Pavlova

Ingredients

While the original Pavlova is known for its light and airy meringue topped with fresh fruits, the Moroccan adaptation adds a touch of spice and introduces flavors commonly found in Moroccan desserts. The addition of warm spices like cinnamon and cardamom, as well as the use of dried fruits and nuts, gives this Pavlova a unique Moroccan flair. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites 4 large egg whites
• 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 vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup (30g) chopped dried apricots 1/4 cup (30g) chopped dried apricots
• 1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
• 1/4 cup (30g) chopped almonds 1/4 cup (30g) chopped almonds
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 16g (total), 8g (saturated)
• Carbohydrates: 32g (total), 28g (sugars)
• Protein: 4g
• 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 on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, vinegar, vanilla extract, cinnamon, cardamom, ginger, and nutmeg to the egg whites. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Gently fold in the chopped dried apricots, pistachios, and almonds.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or oval shape.
6. 6.
   Bake in the preheated oven for 1 hour and 30 minutes, or until the meringue is crisp on the outside and slightly soft on the inside.
7. 7.
   Turn off the oven and leave the meringue inside to cool completely.
8. 8.
   In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
9. 9.
   Transfer the cooled meringue to a serving platter and top with the whipped cream.
10. 10.
    Garnish with fresh mint leaves and sprinkle with additional chopped pistachios and almonds, if desired.
11. 11.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Dried apricots — Soak the chopped dried apricots in warm water for 10 minutes before folding them into the meringue mixture. This will help soften them slightly and prevent them from becoming too chewy in the final dessert.
• Pistachios and almonds — Toast the chopped pistachios and almonds in a dry skillet over medium heat for a few minutes until they become fragrant. This will enhance their flavors and add a delightful crunch to the Pavlova.

Tips & Tricks

• To achieve the perfect meringue texture, make sure your mixing bowl and beaters are completely clean and free of any grease or residue.
• Allow the meringue to cool completely in the oven to prevent it from collapsing or cracking.
• For an extra burst of Moroccan flavor, sprinkle a pinch of ground cinnamon and cardamom over the whipped cream before serving.
• If you prefer a softer meringue, reduce the baking time by 15-20 minutes.
• Customize the toppings by adding fresh fruits like pomegranate seeds or sliced oranges for a Moroccan twist.

Serving advice

Serve the Moroccan Pavlova immediately after assembling to ensure the meringue stays crisp. Cut into individual portions using a sharp knife or serve it family-style on a large platter for guests to help themselves.

Presentation advice

For an elegant presentation, dust the top of the Pavlova with a light sprinkle of powdered sugar just before serving. Garnish with fresh mint leaves and a few whole dried apricots for a pop of color.