Rose and pistachio pavlova recipe for summer entertaining


Rose and pistachio pavlova recipe for summer entertaining

If you're entertaining guests this summer and looking for something different to serve on your dessert menu, give this pistachio pavlova a go. With a taste of rosewater and delicious pomegranate seeds, it's definitely something your guests will love.


Serves 6-8

  • 4 egg whites
  • 225g caster sugar
  • 1/8 teaspoon salt
  • 1 teaspoon cornflour
  • 1 teaspoon rosewater, or to taste
  • 1 teaspoon lemon juice
  • 50g pistachio, finely chopped, plus extra for decoration
  • Whipped cream, pomegranate seeds and rose petals to serve


  1. Preheat the oven to 120 degrees C.
  2. Line a baking sheet with baking paper.
  3. Whisk the egg whites and salt until soft peaks form, then gradually add the sugar until all incorporated.
  4. Beat on medium-high until mixture is thick and glossy.
  5. Gently fold in the rosewater, lemon juice and pistachios, trying not to lose any air.
  6. Divide mixture into 6-8 pieces onto the prepared baking sheets, making rounds with slight peaks at the top.
  7. Place in the oven and cook for approximately 1 ½ hours. The pavlova should be hard on the outside and soft in the centre.
  8. Add whipped cream, pomegranate seeds and rose petals to serve.
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