Name: Watermelon-rose pavlova wreath
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 - 8
Ingredients: 225 gm (about 6) eggwhites; 370 gm caster sugar; 3 tsp rosewater, or to taste; 1 1/2 tsp white vinegar; 1 tsp vanilla bean paste; 2 tsp cornflour; 2 tbsp firmly packed mint; watermelon balls, diced; Turkish delight and organic rose petals, to serve; Yoghurt cream; 1 kg Greek-style yoghurt; 80 gm honey; 100 ml pouring cream

Watermelon-rose pavlova wreath

This wreath-shaped pavlova ramps up the festivity factor. A cream made with a simple drained yoghurt makes a change from the more usual cream topping and cuts through the sweetness of the pav.

Serves 6 - 8

Prep

20M

Cook

1H 30M

Total

1H 50M

Skip to Recipe

This wreath-shaped pavlova ramps up the festivity factor. A cream made with a simple drained yoghurt makes a change from the more usual cream topping and cuts through the sweetness of the pav. Begin this recipe a day ahead if you’d like to drain the yoghurt.

Ingredients

225 gm (about 6) eggwhites

370 gm caster sugar

3 tsp rosewater, or to taste

1 1/2 tsp white vinegar

1 tsp vanilla bean paste

2 tsp cornflour

2 tbsp firmly packed mint

watermelon balls, diced

Turkish delight and organic rose petals, to serve

Yoghurt cream

1 kg Greek-style yoghurt

80 gm honey

100 ml pouring cream

Method

1.For yoghurt cream, whisk yoghurt and honey in a bowl, transfer to a sieve lined with muslin placed over a bowl, cover and refrigerate overnight to drain. Just before serving add cream and whisk to soft peaks.

2.Preheat oven to 150°C. Trace a 23cm-diameter circle on a large piece of baking paper and place pencil-side down on a lightly oiled baking tray. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add 330gm sugar and whisk until firm and glossy (2-3 minutes). Whisk in rosewater, vinegar and vanilla, then fold in half the cornflour. Place heaped dessertspoonfuls of meringue around the circle to form a ring. Place in oven, reduce to 120°C, and bake until crisp but not coloured (11⁄4-11⁄2 hours). Turn heat o and cool completely in oven with door closed (at least 6 hours or overnight). Pavlova will keep in an airtight container for 2 days.

3.Blitz mint, remaining cornflour and remaining sugar in a small food processor to finely chop.

4.To serve, spoon yoghurt cream over pavlova wreath, scatter with watermelon, Turkish delight, rose petals and mint sugar.

Styling by Emma Knowles

Styling by Lynsey Fryers