Pistachio pavlova with oranges and pomegranate

Pistachio pavlova with oranges and pomegranate

By
From
How to Cook Desserts
Serves
8
Photographer
Peter Cassidy

This colourful Pavlova is also lovely made as individual desserts – single portion sized Pavlovas will cook in about 45 minutes. You could also sprinkle on some rose petals to add to the Middle Eastern theme.

Ingredients

Quantity Ingredient

For the meringues

Quantity Ingredient
125g shelled unsalted pistachios
200g caster sugar
4 egg whites
1 teaspoon cornflour
2 teaspoons orange blossom water
1 teaspoon white wine vinegar or lemon juice

To assemble

Quantity Ingredient
4 oranges, (blood oranges, if in season)
1 pomegranate
200ml double cream
200g mascarpone
2 tablespoons runny honey

Method

  1. Heat the oven to 140°C. Line a baking sheet with non-stick baking parchment.
  2. Put 100g of the pistachios into the small bowl of a food processor or coffee grinder with 1 tbsp of the sugar and process until the texture of coarse breadcrumbs. Do not over-process or the nuts will become greasy.
  3. Using an electric whisk, whisk the egg whites in a medium bowl to stiff peaks. With the beaters still running, add 4 tbsp of the sugar, sprinkling in 1 tbsp at a time and whisking the mixture back to stiff peak after each addition.
  4. Fold the remaining sugar into the ground nuts along with the cornflour. Fold the orange blossom water and vinegar into the meringue, then fold in the nuts and sugar very carefully, until just combined.
  5. Pile the meringue into a mound on the prepared baking sheet and spread it out into a circle. (You can draw an 18–20cm diameter circle on the baking parchment to help you, turning the parchment over before covering with the meringue if you like.) Make a shallow dip with the back of a metal spoon in the centre of the meringue mixture (to accommodate the cream and fruit).
  6. Bake in the oven for 1–1¼ hours, or until the shell is firm to the touch and the parchment can be peeled away from the meringue. Remove from the oven and leave to cool completely.
  7. Segment the oranges. To remove the seeds from the pomegranate, roll it on the work surface to loosen the seeds, cut it in half and bash the rounded end with a wooden spoon over a bowl to catch the seeds.
  8. Mix the cream, mascarpone and honey in a large bowl and whisk until the mixture is just holding its shape. Pile into the middle of the Pavlova and decorate with the orange segments, pomegranate seeds and remaining pistachios.
Tags:
leiths
desserts
baking
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