Turkish pavlova with rose petals and mint
Serves: 10-12
Prep time: 30 minsTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Turkish pavlova with rose petals and mint
Serves: 10-12
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
365Kcal
Fat
21gr
Saturates
11gr
Carbs
40gr
Sugars
38gr
Fibre
0gr
Protein
4gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 medium egg whites
- 225g caster sugar
- 200g Turkish delight, from a 325g pack rose and lemon flavoured Turkish delight
- 100g pistachio kernels, roughly chopped
For the topping
- 300ml double cream
- ¼ tsp rose water (we used Nielsen-Massey)
- 2 sheets 23ct edible gold leaf
- the petals of 1 unsprayed red rose
- 25g dried cranberries
- 50g pomegranate seeds
- 3 sprigs of mint, leaves picked
Step by step
Get ahead
Make the meringue 2 days ahead; store in an airtight container. Add the topping up to 2 hours before, then chill until ready to serve.
- Preheat the oven to 120°C, fan 100°C, gas ½. Line a large baking tray with baking paper and draw around a 26cm plate to make a circle, then draw a second smaller 20cm circle inside and turn the paper upside down.
- Put the egg whites in a clean grease-free bowl and, using an electric whisk, whisk until they form stiff peaks. Gradually add the caster sugar a spoonful at a time and continue whisking for about 3-4 minutes until the meringue is smooth and shiny. Set aside 100g of rose-flavoured Turkish delight to use for the topping. Dice the remainder (use all of the rose and some of the lemon) and fold into the meringue mixture with 75g of the chopped pistachios.
- Using a large metal spoon, arrange spoonfuls of meringue between the two circles on the paper to make a neat wreath shape – the spoonfuls should be touching. Lightly flatten the top using the back of a wet dessertspoon. Bake the meringue in the oven for 1 hour 30 minutes. Turn the oven off and leave overnight or for at least 3 hours to dry out.
- When ready to serve, carefully slide the meringue onto your serving platter. Lightly whip the cream and add the rose water to taste (you need very little), then spoon the cream over the meringue. Cut the reserved rose-flavoured Turkish delight into chunks and press one cut surface of each piece of Turkish delight onto the gold leaf. Arrange them on top of the cream along with the rose petals, dried cranberries, pomegranate seeds, the remaining chopped pistachios and the mint leaves. Serve the pavlova within 2 hours, keeping it chilled.
