Persian Pavlova

INGREDIENTS 6 eggwhites, at room temperature 200g caster sugar 500g plain halva, cut into 1cm pieces 200g pitted dates, chopped 200g dried barberries or cranberries 1 1/4 cups (125g) almond meal 1/3 cup (50g) pistachios, roughly chopped, plus extra to serve 1/3 cup (50g) blanched almonds, roughly chopped 120g white chocolate chips 1 tsp rosewater Pomegranate seeds or rose petals dusted with sugar (optional), to garnish White Chocolate Glaze 1/3 cup (80ml) pure (thin) cream 150g white chocolate, roughly chopped

METHOD 1 Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper. 2 Using an electric mixer, whisk the eggwhite on high speed until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is Örm and glossy. Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared pan. Bake for 1 hour-1 hour 10 minutes until Örm to the touch. Cool completely in the pan set on a wire rack. 3 To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming. 4 When ready to serve, remove the springform ring and spoon the glaze over the pavlova. Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals, if using.

#persian #pavlova