Persian Pavlova (Deconstructed)

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Recipe's preparation

Pavlova

1. Preheat oven to 150 degrees




2. Thoroughly clean your bowl and butterfly with vinegar and water, then dry




3. Insert butterfly and add egg whites and cream of tartare




4. Beat for 10 minutes/37 degrees/speed 4/MC off




5. After 5 minutes when the egg whites have become smooth and fluffy, reduce to speed 3 and slowly add sugar in spoonfuls through the lid




6. Just before the 5 minutes is finished, reduce to speed 2.5 and add vinegar and vanilla




7. When finished, spread the pavlova mixture onto a lined baking tray in a long log shape, or two if this is easier




8. Place in preheated oven and reduce temp to 120 degrees. Bake for 1 hour, 20 minutes, then turn oven off and leave to cool




 

Topping

1. Clean and dry bowl




2. Insert butterfly and add cream, then whip for 1 minute/speed 4, checking to make sure the cream is not over whipped




3. Towards the end, add 2 TS of orange blossom water so that it is stirred through the cream




4. Break pavlova into chunks then start to layer onto the platter with allother topping ingredients as follows:




- place chunks of pavlova on the platter randomly (use 1/2 of the pavlova)




- dollop 1/2 of the cream in spoonfuls between the pavlova




- alternately sprinkle the remaining fruit ingredients over and around the pavlova and cream




- repeat this process with the pavlova, cream and fruit, but reserve a little of the passionfruit and pomegranate for the top layer




- To finish, sprinkle with passionfruit and pomegranate, then drizzle with cherry syrup and any remaining pomegranate juice




- Sprinke with pistachios, then use your fingers to sprinkle on a little orange blossom water