25 Oct Turkish delight Pavlova
A Pavlova is always a showstopper, but this Turkish Delight Pavlova is on another level! The filling is made with the new Lancewood Turkish Delight double cream yoghurt which gives it the most beautiful pink colour and dreamy texture, without being too sweet. I’ve used dried rosebuds, pomegranate rubies and pistachio’s to decorate it but you could also use raspberries, rose petals I’ve shared some tips on how to make the perfect pavlova below.
If you like this recipe, try these meringue nests!
Tips on making Pavlova:
- Use the correct size eggs, otherwise the ratio of sugar to eggs will be out.
- Avoid making your pavlova own a rainy or humid day. The sugar in the meringue will absorb the moisture in the air and cause the meringue to “weep” (when liquid seeps out of the pavlova).
- Be sure to use castor sugar and not granulated sugar, as it dissolves more easily.
- To ensure the egg whites whip up to maximum volume, use a clean, dry glass or metal bowl, and use egg whites at room temperature.
- Mix the egg white or meringue on medium speed only. Using a high speed will introduce air too quickly resulting in the meringue deflating.
- Do not overbeat the egg whites before you add the sugar. If they become dry or the egg whites separate, they have been overbeaten and the egg whites will lose the ability to “hold on” to the sugar.
- Add the sugar gradually (1 tablespoon at a time). Check the sugar has dissolved before adding the next tablespoon by rubbing a little meringue between your fingertips. If the sugar is not fully incorporated it can result in weeping.
- Avoid opening the oven at any point in the baking process. A sudden drop in temperature can cause the meringue to crack.
- Cool the meringue down gradually by leaving it in the oven and switching it off. If the pavlova cools too quickly, the sudden temperature change can cause the centre to shrink away from the crust and the pavlova will collapse.
This post was sponsored by Lancewood. All text and opinions are 100% my own.
5 large egg whites
2,5ml cream of tartar (or lemon juice- ½tsp)
250g castor sugar
5ml vanilla (1 tsp)
15ml cornflour (1 tbsp)
375ml Lancewood Turkish Delight Double Cream Yoghurt (1½ cups)
125ml cream (½ cup)
30ml pistachios, chopped (2 tbsp)
30ml pomegranate rubies (2 tbsp)
30ml rose petals (2 tbsp)
- Preheat the oven to 130°C. Line a large baking tray with baking paper. Trace a circle around a cake tin or plate, about 20cm in diameter. Turn the paper over.
- Whip the egg whites until foamy then add the cream of tartar. Continue beating until soft peaks form.
- Gradually add the castor sugar, 1 tablespoon at a time. Beat until stiff peaks form, and the castor sugar is fully incorporated (to check this, rub a little meringue between your fingertips – if it feels grainy, continue beating)
- Beat in the vanilla essence and lastly fold in cornflour.
- Spoon the mixture onto the baking tray and use a large spoon to shape it into a nest. Use a spatula to create a petal effect around the sides.
- Reduce the oven temperature to 110°C and bake for 90 minutes. Turn the oven off without opening the door and leave to cool for an hour, then open the oven door slightly and leave to cool completely.
- Whip the cream and gently fold into the yoghurt. Just before serving, spoon the yoghurt cream into the centre of the meringue nest. Decorate with the pistachios, pomegranate rubies and rose petals.