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Persian Love Pavlova

February 12, 2021 by Salma Leave a Comment

Persian Love Pavlova | The Polka Dotter

To celebrate the season of love, this pavlova draws its influence and flavour profile from the exotic Persian love cake. Rosewater brings fragrant floral undertones to the marshmallowy pavlova and is perfectly complemented by the aromatic cardamom cream and slivered pistachios. Topped with fresh juicy figs and dotted with jewels of Turkish delight, this enchanting dessert is sure to win many hearts.

The recipe for this divine rosewater-kissed pavlova was created for and sponsored by Harris Farm Markets, my favourite supplier for all fresh produce, including these gorgeous ripe figs.

Persian Love Pavlova | The Polka Dotter
Persian Love Pavlova | The Polka Dotter

Baking Notes
(1) To ensure the greatest volume when whisking your egg whites, ensure all cooking utensils are squeaky clean from grease, and that you use the freshest eggs possible, at room temperature. If you need to bring the eggs quickly to room temperature from the fridge, placing them uncracked in a small clean bowl of warm water will hasten the process.

(2) The actual process of making pavlova is fairly simple, but it needs a little patience and know-how to turn out just right. To ensure the pavlova is completely crisp when baked, avoid making them on humid or rainy days (or if your local climate is always humid or rainy, crank the air-conditioning up in the kitchen to ensure the air is dry when you’re baking). To avoid your pavlova browning and losing its lovely pearly-white tone, bake on the bottom shelf of your oven using a low heat. To ensure your pavlova doesn’t spread excessively when baked, the meringue must be whisked to very stiff peaks (you should be able to hold it upside down above your head and the meringue should not slide out of the bowl!). To prevent little bubbles all over the pavlova surface, ensure the sugar has completely dissolved in the egg white (it should not feel gritty when rubbed between your fingers), and don’t overbake it. Finally, to avoid a cracked or collapsed pavlova, allow a copious amount of time to cool down very slowly.

(3) The pavlova can be made in advance and will keep crisp in an airtight container at room temperature for 24 hours. After assembling the pavlova together with the cream and fruit, however, it should be served immediately as the moistness will quickly soften and degrade the quality of the meringue.

Persian Love Pavlova | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Print

Persian Love Pavlova

Persian Love Pavlova | The Polka Dotter
Print Recipe

To celebrate the season of love, this enchanting rosewater pavlova is topped with cardamom cream, fresh figs, Turkish delight and slivered pistachio nuts.

  • Author: Salma

Ingredients

Scale

Rosewater Pavlova

  • 4 large egg whites, at room temperature
  • 220g caster sugar, sifted
  • Pinch cream of tarter
  • 1⁄2 tsp cornflour, sifted
  • 1⁄4 tsp white vinegar
  • 1 tsp rosewater

Cardamom Cream

  • 150ml thickened cream
  • 1 tbsp caster sugar
  • 1⁄2 tsp ground cardamom
  • 1⁄2 tsp vanilla paste

To Serve

  • 5 medium sized figs, halved
  • 100g Turkish delight, chopped into small pieces
  • Small handful toasted slivered pistachios
  • Dried rose petals, if desired

Instructions

Rosewater Pavlova

  1. Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Trace an 18cm (7”) circle on baking paper, then flip paper over to avoid marking pavlova.
  2. Place egg whites and cream of tarter in a free standing mixer and whisk on medium speed until frothy.
  3. Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).
  4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
  5. Sprinkle sifted cornflour over meringue, then fold in along with vinegar and rosewater.
  6. Spoon meringue onto baking paper within the drawn 18cm (7”) circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.
  7. Place tray in oven on bottom shelf and turn the oven down to 130°C (110°C fan-forced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.

Cardamom Cream

  1. Gently whisk together cold cream, sugar, cardamom and vanilla to soft peaks.

To Serve

  1. Spoon cream over pavlova, then decorate with fig halves, Turkish delight, slivered pistachios and rose petals. Serve immediately.

Enjoy!

Notes

Makes a medium size pavlova and serves 4-6 people

Keywords: Cardamom, Fig, Meringue, Pavlova, Persian Love, Pistachio, Rosewater, Turkish delight

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Persian Love Pavlova | The Polka Dotter

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Turkish Delight Mini Meringues

Filed Under: Meringues & Pavlovas Tagged With: Cardamom, Fig, Meringue, Pistachio, Rosewater, Turkish delight

Previous Post: « Mini Gingerbread Bundt Cakes + Lemon Glaze
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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Weekend cake vibes 💕
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#onmytable #weekendbaking #yoghurtcake #loafcake #berrycake #raspberrycake #blackberrycake #figcake
“Desserts satisfy a different kind of hunger: th “Desserts satisfy a different kind of hunger: they nourish the soul, if not the body.” - Greg Malouf
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A few years ago I read this eloquent passage, and my enduring love for desserts made complete sense. 
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Desserts nourish the soul not only in the joy of consumption, but in the labour of love of baking, creating, and sharing a piece of ourselves with those we hold close to our hearts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s been a challenging few years, but right now it’s comforting to finally navigate my way back to baking and sharing that contentment with loved ones.
What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
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