India x Australia
Gulkand rose pavlova
Crisp outside, marshmallow inside, rose everywhere. Paan shop flavours in a party dress.
180 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original271kcalsame
4 gproteinsame
1 gfibresame
180minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 120°C. Whisk the egg whites on medium speed to soft peaks, about 3 minutes.
- 2Add the sugar a spoon at a time, whisking on high for 8 minutes, until stiff and glossy.
- 3Fold in the cornflour, vinegar and rose water. Spread into a 20 cm round on parchment with a shallow hollow in the middle.
- 4Bake in the oven at 120°C for 75 minutes. Turn the oven off and leave the pavlova inside to cool for 1 hour.
- 5Whip the cream to soft peaks and ripple through the gulkand.
- 6Just before serving, pile the cream in the hollow and top with strawberries, pomegranate and pistachios.
Serve it like this
Set the whole pavlova on a cake stand for height. Scatter rose petals and pistachio dust around the base and cut wedges at the table.
