Pav the Turkish way
This bitter-sweet dish makes a change from chocolate
I ALWAYS 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.
Layered Turkish delight pavlova
INGREDIENTS: ◗ 7 egg whites, at room temperature ◗ 375g 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.
METHOD: 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.
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.
HOW TO SEGMENT CITRUS: 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.
MICHAEL RANTISSI GREW UP IN TEL AVIV AND TRAINED IN I S R A E L , PA R I S A N D N E W YO R K PHOTO: ALAN BENSON
Images and recipes from Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99).