Cherry, rose & pistachio pavlova traybake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling overnight
- More effort
- Serves 8 - 10
Skip to ingredients
For the meringue
- 5 large egg whites
- 250g white caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
For the topping
- 200ml double cream
- 150ml coconut yogurt
- 1-2 tsp rose water
- 250g cherrieshalved and stoned, plus a few with stems on to decorate
- 100g shelled pistachiosroughly chopped
- edible rosepetals, to decorate - if buying, make sure they are organic, or if you want to use from your own garden, make sure they are unsprayed (optional)
Nutrition: per serving (10)
- kcal297
- fat17g
- saturates8g
- carbs32g
- sugars30g
- fibre1g
- protein5g
- salt0.2g
Method
step 1
Heat oven to 140C/120C fan/gas 1. Line a large, flat baking tray with baking parchment. Place the egg whites in a large, grease-free bowl with a pinch of salt. Using clean, electric beaters, whisk until the eggs hold soft peaks. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy, and will hold up in stiff peaks on the end of the beaters. Add the vinegar and cornflour and whisk again until combined. Using a large spoon, pile the meringue onto your baking tray, then spread to a rectangle, roughly A4 size. Use the back of the spoon to make peaks and dips in the meringue to create an attractive texture. Bake in the centre of the oven for 1 hr 20 mins, then turn off the oven and leave the pavlova inside to cool overnight.
step 2
Just before serving, assemble the pavlova. Very softly whip the cream, then fold through the coconut yogurt and rose water. Remove the pavlova from the baking parchment and place on a large serving plate or board. Dollop the coconut cream on top, then top with the cherries, and scatter over the pistachios and rose petals, if using. Serve straight away.
