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Persian-style mini pavlovas

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  • High in protein
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

These mini pavlovas are a delightful individual dessert inspired by Persian flavours, featuring crispy meringue shells filled with fragrant rosewater filling, topped with a medley of fruits and a sprinkle of pistachios, creating a unique and indulgent treat.

  • Serves6
  • Cook time1 hour
  • Prep time20 minutes, + cooling & 15 mins soaking time
Persian-style mini pavlovas

Ingredients

  • 4 free-range egg whites
  • 1 cup (220g) caster sugar
  • 1/2 tsp white vinegar
  • 1 tsp cornflour
  • 1 tbs finely crushed pistachios
  • 1/2 cup (140g) Greek-style yoghurt
  • 300ml thickened cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 250g small strawberries, halved
  • 1/4 small watermelon, scooped into balls
  • 2 tsp rosewater or vanilla essence
  • Finely crushed pistachios, extra, to serve
  • 50g Turkish delight, chopped

Nutritional information

Per Serve: Energy: 1940kJ/464 Cals (22%), Protein: 18g (36%), Fat: 22g (31%), Sat Fat: 14g (58%), Carb: 62g (20%), Sugar: 55g (61%), Dietary Fibre: 2g (7%), Sodium: 63mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves. Add the vinegar and cornflour and whisk until just combined.

  2. Step 2

    Divide the pavlova mixture into 6 portions. Spoon 1 portion onto the lined tray and use a small palette knife to shape into a dome. Repeat with the remaining pavlova mixture. Sprinkle with crushed pistachio.

  3. Step 3

    Bake for 1 hour or until dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.

  4. Step 4

    Meanwhile, use an electric mixer to whisk yoghurt and cream until soft peaks form. Add the cinnamon and cardamom and whisk to combine.

  5. Step 5

    Combine the strawberry, watermelon and rosewater or vanilla in a medium bowl. Set aside for 15 mins to develop the flavours.

  6. Step 6

    Place the pavlovas on serving plates. Top with yoghurt mixture and strawberry mixture. Sprinkle with extra crushed pistachio and Turkish delight. Drizzle with any juices from the strawberry mixture to serve.

Recipe tip

COOK. STORE. SAVE.
Use it Up:
Use the egg yolks left over from these pavlova recipes to make sauces, such as mayonnaise, or desserts like crème brûlée.

Plan ahead: No time to bake? Grab Coles Petite Pavlovas (9 pack) and top with the yoghurt and strawberry mixtures, pistachio, and Turkish delight.

Persian-style mini pavlovas

Persian-style mini pavlovas
  • Serves6
  • Cook time1 hour
  • Prep time20 minutes, + cooling & 15 mins soaking time
Ingredients
  • 4 free-range egg whites
  • 1 cup (220g) caster sugar
  • 1/2 tsp white vinegar
  • 1 tsp cornflour
  • 1 tbs finely crushed pistachios
  • 1/2 cup (140g) Greek-style yoghurt
  • 300ml thickened cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 250g small strawberries, halved
  • 1/4 small watermelon, scooped into balls
  • 2 tsp rosewater or vanilla essence
  • Finely crushed pistachios, extra, to serve
  • 50g Turkish delight, chopped
    Description

    These mini pavlovas are a delightful individual dessert inspired by Persian flavours, featuring crispy meringue shells filled with fragrant rosewater filling, topped with a medley of fruits and a sprinkle of pistachios, creating a unique and indulgent treat.

    Method
    1. Step 1

      Preheat oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves. Add the vinegar and cornflour and whisk until just combined.

    2. Step 2

      Divide the pavlova mixture into 6 portions. Spoon 1 portion onto the lined tray and use a small palette knife to shape into a dome. Repeat with the remaining pavlova mixture. Sprinkle with crushed pistachio.

    3. Step 3

      Bake for 1 hour or until dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.

    4. Step 4

      Meanwhile, use an electric mixer to whisk yoghurt and cream until soft peaks form. Add the cinnamon and cardamom and whisk to combine.

    5. Step 5

      Combine the strawberry, watermelon and rosewater or vanilla in a medium bowl. Set aside for 15 mins to develop the flavours.

    6. Step 6

      Place the pavlovas on serving plates. Top with yoghurt mixture and strawberry mixture. Sprinkle with extra crushed pistachio and Turkish delight. Drizzle with any juices from the strawberry mixture to serve.