Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
Prepare Italian Meringue: Combine Granulated Sugar and Water in a saucepan. Heat to 245°F (118°C) using a candy thermometer. While sugar syrup heats, beat Egg Whites and Cream of Tartar until soft peaks form.
Slowly pour hot sugar syrup into Egg Whites, beating continuously until stiff, glossy peaks form and the bowl is cool to the touch.
Gently fold in Rosewater.
Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
Bake for 90-120 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 3 hours, or overnight).
Prepare Pistachio Crumble: Combine Pistachios, Flour, and Sugar in a bowl. Cut in Cold Butter until mixture resembles coarse crumbs. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Let cool.
Prepare Rosewater Mascarpone Cream: In a bowl, beat Mascarpone Cheese until smooth. Gradually add Heavy Cream and Powdered Sugar, beating until soft peaks form. Gently fold in Rosewater.
Once pavlova is completely cool, gently transfer it to a serving plate.
Top with Rosewater Mascarpone Cream, Pistachio Crumble, and Seasonal Berries. Serve immediately.
Ingredients
6
44Egg Whites-large
1 1/2 cups300 gGranulated Sugar
1/4 cup60 mLWater
1 tsp5 mLRosewater
1/4 tsp1.25 mLCream of Tartar
8 oz227 gMascarpone Cheese-cold
1 cup240 mLHeavy Cream-cold
2 tbsp30 mLPowdered Sugar
1 tsp5 mLRosewater
1/2 cup60 gPistachios-shelled and chopped
2 tbsp30 mLAll-Purpose Flour
2 tbsp30 mLGranulated Sugar
2 tbsp30 mLCold Butter-cubed
1 pint473 mLSeasonal Berries-mixed
Equipment
Baking Sheet
Parchment Paper
Mixer
Candy Thermometer
Saucepan
Bowls
Instructions
Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
Prepare Italian Meringue: Combine Granulated Sugar and Water in a saucepan. Heat to 245°F (118°C) using a candy thermometer. While sugar syrup heats, beat Egg Whites and Cream of Tartar until soft peaks form.
Slowly pour hot sugar syrup into Egg Whites, beating continuously until stiff, glossy peaks form and the bowl is cool to the touch.
Gently fold in Rosewater.
Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
Bake for 90-120 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 3 hours, or overnight).
Prepare Pistachio Crumble: Combine Pistachios, Flour, and Sugar in a bowl. Cut in Cold Butter until mixture resembles coarse crumbs. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Let cool.
Prepare Rosewater Mascarpone Cream: In a bowl, beat Mascarpone Cheese until smooth. Gradually add Heavy Cream and Powdered Sugar, beating until soft peaks form. Gently fold in Rosewater.
Once pavlova is completely cool, gently transfer it to a serving plate.
Top with Rosewater Mascarpone Cream, Pistachio Crumble, and Seasonal Berries. Serve immediately.
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