PERSIAN PAVLOVA
SERVES 12
PREP TIME 15 mins
COOK TIME 1 hr 10 mins
INGREDIENTS
6 eggwhites, at room temperature
200g caster sugar
500g plain halva, cut into 1cm pieces
200g pitted dates, chopped
200g dried barberries or cranberries1 1/4 cups (125g) almond meal
1/3 cup (50g) pistachios, roughly chopped, plus extra to serve
1/3 cup (50g) blanched almonds, roughly chopped
120g white chocolate chips
1 tsp rosewaterPomegranate seeds or rose petals dusted with sugar (optional), to garnish
White Chocolate Glaze
1/3 cup (80ml) pure (thin) cream
150g white chocolate, roughly chopped
METHOD
1 Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper.
2 Using an electric mixer, whisk the eggwhite on high speed until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is firm and glossy. Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared pan. Bake for 1 hour-1 hour 10 minutes until firm to the touch. Cool completely in the pan set on a wire rack.
3 To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.
4 When ready to serve, remove the springform ring and spoon the glaze over the pavlova. Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals, if using.
Recipe: Belinda Vermeulen
Photo: Veralda Schmidt
