Habibi Pavlova

  • Habibi Pavlova
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Rated 4 out of 5 based on 1 votes

Ingredients

  • 6 x eggs (room temp) separated
  • 10oz x caster sugar
  • 1 packet x rose water loukoumi, chopped into small 1 x cm cubes
  • 250 g thickened cream
  • 5 Tbls greek yoghurt
  • 1 Tbls rose water
  • 1 tspn white vinegar
  • 1 cup pistachios (lightly roasted) crushed
  • 1 punnet fresh raspberries (not frozen)
  • 1 tspn cornflour
  • 1 tspn white vinegar
  • 1 Tbls cypriot carob juice

Method

PREPARATION

Preheat oven at 140 degrees
1 oven proof round pavlova dish
cut the greaseproof baking paper into a circle the size of the dish
electric hand beater
mixing bowl

MERINGUE BASE

In a big mixing bowl:

Beat 6 egg whites till they form peaks

Very slowly add 10 oz caster sugar as you beat, one tablespoon at a time

Then gently fold in:

1 teaspoon cornflour
1 teaspoon of white vinegar
2 / 3 tbsp of very finely chopped pistachio nuts
1 tablespoon rose water
1 tablespoon of carob honey

On the pavlova dish:

Add a couple of dabs of the meringue mix onto your round ovenproof pavlova dish and line the dish with your greaseproof paper.

Gently spoon the meringue mixture onto the dish.

Make 9 little peaks with your knife on the edge to form a pretty decoration with a dip in the middle for the cream.

Place in the oven for 1 hour at 140 degrees.

Switch off oven.

Let cool in oven for approx 20 mins with oven door ajar.

Take out and let cool on bench. Watch out for ants!

Add half of the finely chopped Rose Water Loukoumi to the pavlova meringue whilst still warm so that it slightly melts into the pavlova base

FILLING

whisk half litre of double cream till thick

gently fold in some plain Greek yoghurt

lightly spoon this on top of the Pavlova meringue base

TOPPING

sprinkle with roughly chopped pistachios and the rest of the finely chopped loukoumi

decorate with fresh raspberries (or blueberries)

Enjoy Habibi!

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  • Yummo!!! What a great twist on the Aussie favourite – pavalova! I love the sound of your recipe…i am sure it tastes divine!

    Reply

    by Helen Burg on 16/10/2012, 20:52
    Helen Burg