Everyone loves Pavlova. And we reckon the Sultan’s Pavlova recipe here is arguably the best recipe for pavlovas in the world.
Prep time 1 hour
Cooking time Approximately 2 hours
Serves Approximately 6
12 egg whites
3 cups caster sugar
2 teaspoons vanilla essence
a few drops pink food colouring (optional)
3 cups thickened (whipping) cream
3 teaspoons rose water
2 persimmons sliced very thinly on a mandolin
1 tablespoon caster sugar
1 tablespoon lemon juice
1/2 cup pomegranate seeds
1/2 cup organic dried rose petals
1/4 cup sweetened pomegranate molasses
a couple of handfuls rose flavoured pashmak (Persian fairy floss)
mint leaves to garnish
1 Preheat oven to 220°C (approx 420˚F). Place a sheet of baking paper on three large baking trays and draw 20cm (8″) rounds.
2 Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
3 Beat your egg whites until they are stiff and add your sugar slowly along with the vanilla essence, one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
4 Squeeze several drops of pink food colouring into the raw meringue and fold through carefully ensuring you leave streaks of pink rather than fully incorporating it.
5 Shape the meringue into the three rounds on the baking paper/trays. Place meringues into oven and immediately turn temperature down to 120˚C (250˚F). Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool.
1 Place the persimmon slices into a mixing bowl. Add the caster sugar and lemon juice and stir through ensuring all the persimmon slices are coated. Line a baking tray with non-stick baking paper and lay out them out. Bake for approximately 20 mins at 180˚C (350˚F) until persimmon slices are caramelised. Let cool on the baking trays then peel off. They will be candied and firm yet still have a little bit of bend in them. Set aside.
2 Beat the cream with the rose water until stiff peaks form. With a spatula spread a third of the cream over the bottom meringue, place the second meringue over it, spread cream over again, then top with the third meringue and spread cream over again.
3 Sprinkle the pomegranate seeds over the top of the pavlova, arrange the candied persimmons on top and drizzle the whole pavlova with the pomegranate molasses. Top with the pashmak and garnish with the mint leaves.
The Carousel thanks ‘the cook who knew nothing’ for this recipe.