Pav the Turk­ish way

This bit­ter-sweet dish makes a change from choco­late

Central Queensland News - - WEEKEND -

IALWAYS strug­gle to find light desserts to serve at the end of a meal as most peo­ple tend to like choco­late-based desserts. The pink grape­fruit in this pavlova has a lovely bit­ter flavour that cuts through the sweet­ness of the meringue and bal­ances a rich meal.

If you don’t like the bit­ter­ness of the grape­fruit it can be sub­sti­tuted with or­ange or any other cit­rus, but I sug­gest giv­ing it a try as I think you’ll be pleas­antly sur­prised.

◗ 7 egg whites, at room tem­per­a­ture ◗ caster (su­perfine) sugar ◗ 2 tbs white vine­gar ◗ 1 tbs rose­wa­ter ◗ 250g mas­car­pone cheese ◗ 250ml thin (pour­ing) cream ◗ 50g ic­ing (con­fec­tion­ers’) sugar ◗ 4–5 pink grape­fruit, seg­mented ◗ 300g good-qual­ity Turk­ish de­light, finely chopped ◗ 3 tbs pis­ta­chio nuts, lightly toasted and crushed ◗ ed­i­ble dried rose petals, to gar­nish.

Pre­heat the oven to 160C. Spray a 20 x 30cm cake tin with non-stick oil and line with bak­ing pa­per.

Us­ing an elec­tric mixer fit­ted with a whisk at­tach­ment, whisk the egg whites for 2–3 min­utes, un­til soft peaks form. With the ma­chine run­ning, slowly add the caster sugar and then whisk for a fur­ther 8–10 min­utes, un­til firm and glossy. Use a metal spoon to fold in the vine­gar and rose­wa­ter. 375g

Spoon the meringue mix­ture into the pre­pared tin and smooth the top. Bake for ex­actly 20 min­utes, then re­move from the oven and set aside to cool com­pletely. Don’t worry if the meringue looks a bit rus­tic when you take it out of the oven.

Put the mas­car­pone, cream and ic­ing sugar in a large bowl and whisk un­til soft peaks form.

To as­sem­ble, cut the meringue in half so there are two 20 x 15cm pieces. Put one piece on a serv­ing plate and top with half the mas­car­pone mix­ture, half the grape­fruit seg­ments and half the Turk­ish de­light. Top with the re­main­ing meringue, then the re­main­ing mas­car­pone mix­ture, grape­fruit and Turk­ish de­light. Scat­ter the pis­ta­chios and rose petals over the top.

Cut off the top and bot­tom of the cit­rus fruit. Us­ing a sharp knife, care­fully re­move the skin and white pith, fol­low­ing the line of the fruit. Re­move each seg­ment by slic­ing ei­ther side of the mem­brane. It is good to do this over a bowl to cap­ture any juice that comes out of the fruit.

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