Rosewater Pavlovas with Vanilla-Roasted Red Fruits & Toffee Pistachios
Prep 1hr (+2hr cooling time)Bake 1hr 35minMakes 8 serves Delicately flavoured with rosewater, these individual pavlovas make a divine create-your-own dessert. Those who prefer a slightly more casual...
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Cooking tools:
- Stand mixer
- Rolling pin
- Pastry brush
- Sifter
- Baking dish
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Wooden spoon
- Saucepan
- Paring knife
Ingredients
- lime wedges, to serve
- 3 egg whites, at room temperature
- 165g (¾ cup) caster sugar
- 2 teaspoons cornflour, sifted
- 2 teaspoons rosewater
- 500g trimmed rhubarb (about 2 bunches), cut into 6 cm lengths
- 2 x 250g punnets small strawberries, hulled
- 2 vanilla beans, split lengthways
- 150g (⅔ cup) caster sugar
- 125ml (½ cup) thickened cream, whipped to firm peaks
- 130g (½ cup) thick Greek-style natural yoghurt
- 110g (½ cup) caster sugar
- 60ml (¼ cup) water
- 75g unsalted pistachio kernels, toasted
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