Strawberry, rose & pistachio pavlova
1 hr 50 min
1 hr 30 min
This beautiful dessert is really simple to make – and great served for a special occasion.
Egg white, raw
Cream of Tartar
15 g, finely chopped
0% fat natural Greek yogurt
225 g, hulled and quartered
- Preheat the oven to 150°C, fan 130°C, gas mark 2. In a very clean, grease-free bowl, whisk the egg whites and cream of tartar until stiff peaks form. Continue to whisk, gradually adding the sugar one spoonful at a time to make a really thick, glossy meringue.
- Line a baking tray with baking paper and tip the meringue onto the tray in a rectangle about 22cm x 17cm. Using the back of a wet spoon, level the top of the pavlova, leaving it slightly higher at the edges to make a rim. Scatter the pistachios over and put into the oven. Immediately reduce the oven temperature to 140°C, fan 120°C, gas mark 1 and cook for 1 hour 30 minutes or until dry on the outside. Turn off the oven and leave to go cold.
- To serve, remove the meringue from the baking paper and put on a serving plate. Mix the rosewater into the Greek yogurt and spread over the middle of the meringue. Top with the strawberries and serve immediately.
The cream of tartar helps stabilise the egg whites and give the meringue a crisp outside and a soft, sticky centre.