Pavlova has always been a firm favourite of mine and my family. After an intensive main meal, a pavlova is a welcomed, light dessert with flavours that can so easily be adapted to preference. I love the Middle Eastern flavours of this particular twist which is balanced so well with the addition of fresh fruit.
- 4 large free-range egg whites
- 200 g caster sugar
- 1 t vanilla extract
- 1 t cream of tartar
- 1 heaped t ground cardamom
- 1 cup Woolworths long-life whipping cream
- 2 t rose-water
- fruit, pistachios or pesticide-free rose petals, to garnish
1. Preheat the oven to 140°C and line a baking sheet with baking paper.
2. Whisk together the egg whites and sugar in a heatproof bowl over barely simmering water until the sugar has dissolved.
3. Using an electric mixer, beat the egg whites at a low speed, gradually increasing to medium-high speed. Add the vanilla, cardamom and cream of tartar and beat until almost stiff peaks form.
4. Using an ice cream scoop, scoop the meringue onto the baking paper in individual nests with a slight indentation in the centre where the whipped cream will go, or make a large circle with an indentation in the centre. Bake for 10 minutes, then reduce the oven’s temperature to 90°C for a further 1–1.5 hours for a chewy centre, or 2 hours for a crisp, dry meringue.
5. Whip the cream and rose-water until soft peaks form. Once the pavlova has cooled, scoop the cream into the centre and spread evenly. Top with fruit, chopped pistachios and/or rose petals.
Photograph: Toby Murphy
Production: Khanya Mzongwana