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Raspberry rose pavlova

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Take your pav to the next level with this mouth-watering twist! Our raspberry rose pavlova is topped with Turkish delight. It’s a sweet show-stopper.

  • Serves12
  • Cook time10 minutes
  • Prep time20 minutes, + Cooling time
Raspberry rose pavlova topped with meringues and Turkish delight


  • 250g raspberries
  • 2/3 cup (110g) icing sugar mixture
  • 600ml thickened cream
  • 1 tsp rosewater essence
  • 500g Coles Pavlova
  • 100g Coles Raspberry Flavoured Meringue Kisses
  • 100g rose-flavoured Turkish delight, chopped
  • 2 tbs coarsely chopped pistachios

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.


  1. Step 1

    Combine half the raspberries and 2 tbs of the icing sugar in a small saucepan. Place over low heat. Cook, stirring occasionally, for 8 mins or until the raspberries collapse and the syrup thickens slightly. Strain through a fine sieve into a heatproof bowl. Discard solids. Set aside to cool.
  2. Step 2

    Use an electric mixer to beat the cream, rosewater essence and remaining icing sugar in a bowl until stiff peaks form. Add two-thirds of the raspberry puree and swirl to marble.
  3. Step 3

    Place the pavlova on a serving plate. Top with the cream mixture and drizzle with the remaining raspberry puree. Top with meringues, Turkish delight and remaining raspberries. Sprinkle with pistachio.

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