Welcome to another post in the series – 12 Pavlovas of Christmas!
This Persian Wreath Pavlova is flavoured with rosewater, then it’s topped with whipped cream (of course, it’s a pavlova!), chopped pistachios, dried cranberries and finally some Persian Fairy Floss for an impressive and equally delicious dessert.
The rosewater in this pavlova just takes it to another level. You bite into the meringue expecting the usual crisp outer shell and marshmallowy deliciousness inside.. And you get those things but with this beautiful hint of rosewater.
Have you ever used Persian Fairy Floss? It’s not nearly as sweet as normal fairy floss, actually it’s not very sweet at all. But it comes in amazing flavours and the texture is almost silk-like. I just love it on desserts because it looks so pretty. Make sure if you’re using it that you pop it on just before serving, because once it comes in contact with the air it ‘melts’.
Now did you know that I’m doing the 12 Pavlovas of Christmas? You can read about how I got into this hot, sticky, pavlova mess in my Brown Sugar Pear Pavlova post. The pears are so delicious! Poached in brown sugar syrup.. uh huh..
So lots of people shy away from making pavlova because they think it’s hard, but once you’ve made one you’ll discover that it’s super easy! I put together a post on 5 Tips to Making the Perfect Pavlova. Check it out..
Persian Wreath Pavlova
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Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
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This Persian Wreath Pavlova is flavoured with rosewater,then topped with whipped cream, chopped pistachios, dried cranberries and finally some Persian Fairy Floss for an impressive and equally delicious dessert.
- 6 egg whites
- 1.5 cups (US) / 300g superfine/caster sugar
- 1.5 teaspoons white vinegar
- 1.5 teaspoons cornstarch/cornflour
- 1 pinch cream of tartar
- 2 teaspoons rosewater
- 1 cup (US) / 235mls heavy or whipping cream
- 1/3 cup (US) / 40g chopped pistachios
- 1/3 cup (US) / 50g chopped dried cranberries
- 1 packet Persian Fairy Floss (Rose)
Preheat the oven to 120C or 250F.
Beat the egg whites until they form soft peaks, adding the cornflour, cream of tartar, vinegar and rosewater while the eggs are beating.
Once soft peaks have formed, start adding the sugar one tablespoon at a time, beating a little between each tablespoon. When all of the sugar has been added, beat for another couple of minutes until the sugar has dissolved and the meringue is nice and glossy. You can tell if the sugar is dissolved enough by scooping out a little of the meringue and rub it between your fingers. If you can feel the crunch of lots of sugar granules in the meringue, keep beating a little longer.
Line a baking sheet with baking paper and draw a 8inch/20cm diameter circle on it. I usually trace around a cake tin.
Pile the meringue into the bottom of the circle and push it out to the edges iwth a spatula. Create the shape you like with the spatula, trying to make the top have a slight depression in it for filling.
Bake the pavlova for an hour and then turn off the oven and don't take the pavlova out until it has cooled. Don't open the oven or the cold air will make the pavlova crack.
When the pavlova has cooled, whip the cream and spread on top of the pavlova. Sprinkle the pistachios and cranberries over the whipped cream. Only add the Persian Fairy Floss when about to serve as it melts once in contact with the air.
Refrigerate until served.