Description

This pavlova recipe creates a delicate crisp shell with a soft marshmallowy heart, infused with saffron-rosewater aroma, offering an elegant and impressive dessert. It is perfect for special occasions or a memorable family dinner.

Ingredients

Scale

6 large egg whites (approx. 180g), room temperature
1.5 cups (300g) caster sugar (superfine sugar)
2 teaspoons (10ml) cornstarch
1 teaspoon (5ml) white vinegar
1 teaspoon (5ml) alcohol-free rosewater extract
2.5 cups (600ml) chilled heavy cream (35-40% fat)
0.5 cup (50g) powdered sugar, sifted
0.5 teaspoon saffron threads
0.5 cup (120g) granulated sugar
0.5 cup (120ml) water
0.5 cup (80g) unsalted, shelled pistachios, lightly toasted and roughly chopped
1 cup (150g) fresh pomegranate arils

Instructions

Prepare Oven and Pan: Preheat oven to 275 degrees F (130 degrees C) and line a baking sheet with parchment, drawing an 8-9 inch circle as a guide.
Whip Egg Whites: In a very clean, large bowl, whip egg whites with an electric mixer until soft peaks form (about 3-4 minutes).
Add Sugar Gradually: Slowly add caster sugar, one tablespoon at a time, whipping until stiff, glossy peaks form and sugar is completely dissolved (about 8-10 minutes).
Fold in Flavorings: Gently fold in cornstarch, white vinegar, and rosewater extract until just combined.
Bake the Meringue: Spoon meringue onto the parchment, forming a nest shape. Bake at 225 degrees F (110 degrees C) for 1 hour 30 minutes. Turn off the oven, prop the door ajar with a wooden spoon, and cool completely inside (at least 2 hours or overnight).
Make Saffron Syrup: Combine granulated sugar and water in a saucepan; simmer until dissolved. Add saffron threads, remove from heat, and steep for at least 30 minutes until vibrant and aromatic. Cool completely.
Whip Cream Topping: In a separate bowl, whip chilled heavy cream with sifted powdered sugar until soft peaks form.
Assemble Pavlova: Transfer the cooled pavlova to a platter. Spoon whipped cream into the center, then scatter toasted pistachios and pomegranate arils. Drizzle generously with saffron syrup.

Notes

Ensure sugar is fully dissolved when whipping meringue to prevent weeping. For maximum volume, use room temperature egg whites. Cool the pavlova slowly inside the oven to ensure a crisp shell.

Prep Time: 40 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving (approx. 100g)
Calories: 380 calories
Sugar: 59 g
Sodium: 60 mg
Fat: 35 g
Saturated Fat: 19 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 25 mg

Keywords: pavlova, dessert, meringue, saffron, rosewater, elegant, pistachios, pomegranate, easy dessert, special occasion