Turkish Pavlova

Ingredients

While the original Australian/New Zealand Pavlova is typically topped with fresh fruits and cream, this Turkish adaptation incorporates traditional Turkish flavors such as rosewater, pistachios, and pomegranate seeds. These ingredients add a unique twist to the dessert, infusing it with the vibrant and aromatic flavors of Turkish cuisine. 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 tablespoon cornstarch 1 tablespoon 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) crushed pistachios 1/4 cup (30g) crushed pistachios
• 1/4 cup (30g) pomegranate seeds 1/4 cup (30g) pomegranate seeds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 37g, 34g
• 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, and rosewater to the egg whites while continuing to beat until stiff peaks form.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round nest-like form.
5. 5.
   Bake in the preheated oven for 1 hour or until the meringue is crisp on the outside and slightly soft on the inside.
6. 6.
   Turn off the oven and leave the meringue inside to cool completely.
7. 7.
   In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. 8.
   Carefully transfer the cooled meringue onto a serving plate and fill the center with the whipped cream.
9. 9.
   Sprinkle the crushed pistachios and pomegranate seeds over the whipped cream.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as this can prevent proper whipping. Use room temperature eggs for best results.
• Rosewater — Use a high-quality rosewater to achieve a fragrant and authentic Turkish flavor.
• Pistachios — Toast the pistachios lightly before crushing them to enhance their flavor and crunch.
• Pomegranate seeds — Choose ripe and juicy pomegranates for the freshest and most vibrant seeds.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for faster and fluffier results.

Tips & Tricks

• To achieve a crispy exterior and a soft interior, make sure to bake the meringue at a low temperature for a longer period of time.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• Decorate the Pavlova with additional Turkish delights such as dried rose petals or a drizzle of honey for an extra touch of elegance.
• Experiment with different toppings such as chopped figs, dates, or Turkish delight candies to add more variety to your Turkish Pavlova.
• Serve the Pavlova immediately after assembling to maintain its texture and prevent it from becoming soggy.

Serving advice

Serve the Turkish Pavlova as a stunning centerpiece dessert at your next gathering. Cut it into individual portions and plate them with a dollop of whipped cream, a sprinkle of crushed pistachios, and a few pomegranate seeds on top. The combination of flavors and textures will leave your guests impressed and satisfied.

Presentation advice

To enhance the presentation of the Turkish Pavlova, drizzle a little rosewater syrup over the meringue just before serving. This will add a glossy finish and intensify the rosewater flavor. Garnish the plate with fresh mint leaves or edible flowers for an extra pop of color.