Cypriot Style Pavlova
Cypriot Style Pavlova
A classic pavlova with Cypriot character. Light, crisp, soft inside, scented with cinnamon, cloves and rose water, then finished with pomegranate and mint.
Ingredients
Method
- Preheat the oven to 150 C fan. Line a baking tray with baking paper and trace around the base of a cake tin to guide your shape.
- Beat the egg whites with an electric mixer until soft peaks form. Add the sugar a tablespoon at a time while whisking. Continue for about 10 minutes until the meringue is smooth and glossy. Rub a little between your fingers. If you feel grains of sugar, whisk a little longer.
- Sift in the cornflour, cinnamon and cloves. Add the vinegar. Mix briefly until just combined.
- Spoon the meringue onto your traced circle, shaping it into a wreath. Keep the height under two inches for stability.
- Bake on the bottom shelf for 5 minutes. Reduce the temperature to 100 C fan and bake for 1 hour. Turn the oven off, leave the door slightly open with a wooden spoon and allow the pavlova to cool completely for at least 4 hours.
- When ready to serve, whisk the cream and rose water until firm peaks form. Spoon over the pavlova and finish with pomegranate, pistachios, orange zest and mint.
Notes
- Separate eggs when cold but whisk them at room temperature.
- No yolk at all in your whites. Wipe your bowl and whisk with a little vinegar to remove any grease.
- A lower, wider pavlova is more stable.
- Slow baking keeps the colour pale and the shell crisp.
