Raspberry Rose Pistachio Pavlova - Vegetarian
The Raspberry Rose Pistachio Pavlova is an exquisite dessert that embodies the elegance of French cuisine with a modern twist. This delicate meringue base, topped with a rich layer of whipped cream, fresh raspberries, crunchy pistachios, and aromatic rose petals, creates a strikingly beautiful and delectable treat.
Ingrédients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon rose water
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 1/2 1/2 cups fresh raspberries
- 2 tablespoons pistachios, chopped
- 1 tablespoon dried rose petals
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff and glossy peaks form.
- Fold in cornstarch, white vinegar, and rose water gently until well combined.
- Spoon the meringue mixture onto the prepared baking sheet, forming a 9-inch circle with a slight indentation in the center.
- Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova to cool completely in the oven.
- In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled pavlova.
- Top with fresh raspberries, chopped pistachios, and dried rose petals.
- Serve immediately and enjoy this elegant dessert.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 33g | Protéines: 3g | Fat: 9g | Sucre: 29g
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