Name: Cardamom-pistachio pavlova with rose cream
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8 - 10
Ingredients: 300 gm caster sugar; 30 gm brown sugar; 1 tsp ground cardamom; 6 egg whites; 1 tsp white vinegar; 3 tsp cornflour, sifted; 20 gm slivered pistachio nuts, finely chopped, plus extra to serve; Thinly sliced watermelon and micro mint leaves, to serve; Pomegranate-lime berries; 250 gm strawberries, quartered; 2 tbsp caster sugar; 1 tbsp pomegranate molasses; 1 tbsp lime juice; Finely grated zest of 1 lime; 125 gm raspberries; Rosewater cream; 500 gm crème fraîche; 55 gm (¼ cup) brown sugar; 3 tsp rosewater

Don’t be intimidated by the classic pav. Once you perfect the art of separating eggs, the whole process is a breeze. This recipe uses just a bit of brown sugar for a slightly toffee flavour, but the real flavour comes from the cardamom, for a touch of spice. We’ve added our favourite berries on top, but you can use whatever fruit you prefer.

The meringue can be made ahead and stored in an air-tight container up to one day before serving, making it the perfect easy dessert when entertaining family and friends this festive season. Looking for more perfect pavlova recipes? Check out our favourite recipes here.

Looking for other best Christmas recipes? Check out our heavy-hitters here.

Ingredients

300 gm caster sugar

30 gm brown sugar

1 tsp ground cardamom

6 egg whites

1 tsp white vinegar

3 tsp cornflour, sifted

20 gm slivered pistachio nuts, finely chopped, plus extra to serve

Thinly sliced watermelon and micro mint leaves, to serve

Pomegranate-lime berries

250 gm strawberries, quartered

2 tbsp caster sugar

1 tbsp pomegranate molasses

1 tbsp lime juice

Finely grated zest of 1 lime

125 gm raspberries

Rosewater cream

500 gm crème fraîche

55 gm (¼ cup) brown sugar

3 tsp rosewater

Method

1.Preheat oven to 150°C. Draw a 20cm circle on a sheet of baking paper. Place paper, pencil-side down, onto a greased oven tray. Combine sugars and cardamom in a bowl. Whisk egg whites in an electric mixer on medium speed until soft peaks form, then add sugar mixture, 1 tbsp at a time, whisking to dissolve between each addition (20-25 minutes). Increase speed to high; whisk until mixture is thick and glossy (5 minutes). Whisk in vinegar, then fold in cornflour and pistachio. Spoon and spread over marked circle on tray, then using the back of a spoon, flick the outside edges to form little peaks. Reduce oven to 120°C. Bake meringue until crisp (1¼-1½ hours). Turn off oven, prop door slightly ajar and leave to cool completely. Store meringue in an airtight container for up to 1 day.

2.For pomegranate-lime berries, combine ingredients except raspberries in a bowl. Set aside to macerate, stirring occasionally, for 15 minutes. Gently stir in raspberries to coat.

3.Meanwhile, for rosewater cream, whisk the ingredients in an electric mixer until medium peaks form.

4.To assemble, place meringue on a serving plate, top with rosewater cream and decorate with watermelon, half the pomegranate-lime berries, extra pistachio and mint. Drizzle with a little macerating syrup. Serve with remaining pomegranate-lime berries on the side.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Bernie Smithies

Ingredients

Method

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