Rose & Pistachio Pavlova | sheerluxe.com

Rose & Pistachio Pavlova

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Prep Time: 25 Minutes | Cooking Time: 80 Minutes

Serves 6

The combination of rose, pistachio and apricots make this sweet treat that little bit more than a regular pavlova; and the saffron-infused syrup is so decadent you can make a batch to have drizzled over porridge or other desserts throughout the week. 

INGREDIENTS:

  • 4 egg whites (medium-large)
  • 250g of caster sugar plus 1 tsp for cream
  • ½ tsp of white wine vinegar
  • 9 fresh apricots
  • Large pinch of saffron
  • 2 large pinches of dried rose petals or rose essence to taste
  • 1 cup of sugar
  • 2 cups of water
  • 300g of double cream
  • 4 tbsp of proper Greek Yoghurt (it should be very thick)
  • 6 tbsp of coarsely ground pistachios plus a good handful for garnish

METHOD:

  1. Preheat the oven to 200C. Place greaseproof paper on your baking tray with a little oil underneath so that it stays in place as you spoon the pavlova on to it.
  2. Place the whites, with no traces of yolks, into a clean whisking bowl and whisk until the eggs reach soft peaks. Add the sugar all at once and continue whisking until it has dissolved and the meringue is glossy and it drops in ribbons from your spoon. Add the vinegar and after a few beats add the coarsely ground pistachios and stir it in by hand.
  3. Form 6 equal sized small round meringues on the baking sheet. Place in the oven, turn the temperature right down to 120C and bake for 80 minutes before setting aside. They can be made a day in advance.
  4. Halve the apricots and remove the stone.
  5. Bring the water and sugar to boil in a medium-sized saucepan. Once the sugar has dissolved, add the saffron and rose petals. Simmer for a few minutes and add the apricots. Poach until they are soft, around 4-6 minutes. Take off the heat and leave to cool in the syrup.  
  6. When you are ready to eat, whisk the cream and extra sugar until it just holds its form. Stir in the yoghurt.
  7. Spoon over the meringues and top each with three halves of the apricots and a little syrup over the top. Sprinkle over the remaining pistachios and serve.

 

Recipe from Anjum Anand, author of I Love India and founder of The Spice Tailor, a range of authentic curry sauces, naans and daals