| | Turkish pavlova
Turkish pavlova
Turkish pavlova 4.3-5 9
  • Calories: 2050 kj
  • Fat: 21g
  • Carbohydrates: 62g

How to Make:

  1. Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper.
  2. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.
  3. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until firm. Allow to cool in oven for 3 hours, with door slightly ajar.
  4. Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a plate. Top with cream mixture. Sprinkle with Turkish delight and pistachios. Serve.
Time for preparing:
90 min.


  • 6 eggwhites
  • 1 1/2 cups caster sugar
  • 1 tablespoon cornflour
  • 1/2 teaspoon white vinegar
  • 300ml thickened cream
  • 1 tablespoon icing sugar mixture
  • 1 teaspoon vanilla extract
  • 300g Turkish delight, chopped
  • 1/2 cup pistachio kernels, chopped