Rose and pistachio pavlova recipe for summer entertaining

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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.

Ingredients

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

Method

  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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