The 'Desert Rose' Pavlova

By The Lebanese Plate · 150 min

Ingredients

Instructions

1. Preheat the oven to 150°C.
2. Line 2 baking trays with baking paper and draw two 24 cm circles on each sheet, with the marked side facing down.
3. Using a clean, dry electric mixer, whisk the egg whites until soft peaks form.
4. Gradually add the sugar, beating well after each addition, until the meringue is thick and the sugar has dissolved.
5. Sift in the cornflour and add the cinnamon, then the vinegar and rosewater. Stop beating once these are mixed in.
6. Remove the bowl from the mixer and gently fold in the crushed walnuts and pistachios.
7. Spoon the meringue into the marked circles, smoothing the sides and tops.
8. Lower the oven to 120°C and bake for 1 hour, or until the pavlova is dry to the touch.
9. Turn off the oven and leave the pavlova inside to cool completely, up to 1 hour.
10. Once fully cold, move the pavlova to a serving plate.
11. Whisk the cream until soft peaks form. Sift in the icing sugar and whip until combined and the cream holds firm peaks.
12. Spread cream between each layer, then top with the berries, figs and more crushed walnuts and pistachios.

Summarized from The Lebanese Plate's video. Watch it for the details.

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