Sophie's Turkish Inspired Pavlova
The Pavlova is Sophie's go-to for all family get togethers and over the years she has added a variety of flavours. This Turkish inspired version with figs, rose-water cream and pistachios is her favourite.
Her trick to the perfect pavlova (crisp on the outside, soft on the inside) is fresh eggs and cooking the pavlova on the lowest shelf in the oven.
2/3 cup egg whites (5-6 large eggs at room temperature)
1 & 1/4 white caster sugar
2 & 2/3 teaspoons cornflour
1 & 1/4 teaspoon white vinegar
1-2 teaspoons vanilla extract (optional)
250g thickened cream
As many figs as you'd like
Pistachios (whole or chopped)
Pre heat the oven to 150 degrees C (fan forced) & Set your oven shelf on the lowest rack
Line a baking sheet with baking paper (we like to use the reusable baking paper from Seed & Sprout, the larger circle is the perfect size for this pavlova)
In a stand mixer with a whisk attachment, measure 3/4 cup of egg whites into the bowl. Whisk on medium/high until stiff peaks form.
Lower the to medium and gradually add your sugar. Once the sugar is mixed in, increase your speed and whisk until your egg whites are glossy.
Reduce speed and add in cornflour, vinegar and vanilla extract.
Pile onto the baking sheet. It's best to start tall and then press down. Use a spatular to shape your pavlova and create soft texture on the top and sides for extra crips pieces.
Put your tray into the oven and immediately reduce heat to 100 degrees C (fan forced). Depending on the size of your pavlova, cook for around 1 hour and 15 minutes. After this time, turn off your oven and leave to completely cool without opening the door.
Once your pavlova is completely cooked, transfer it onto your favourite cake plate or platter.
Just before serving, freshly whip cream and add rose water to taste.
Pile the cream onto your pavlova and top with fresh figs and pistachios.