Pistachio, rose and berry pavlova

INGREDIENTS

Pavlova
150ml egg white
1 ¼ cups castor sugar
½ tsp lemon juice
250ml whipping cream
Optional- 1 tsp rose water

To serve
¼ cup @Lucky.nuts natural pistachios, finely chopped
Raspberries
Strawberries, sliced
Dried rose petals

Preheat oven to 120°C. Trace a 20cm circle on a sheet of baking paper, and place the paper (pencil side facing down) on a large baking sheet. Set aside.
Add egg whites to a stand mixer and whisk on low/med for 3-4 minutes or until soft peaks form.
Increase the speed to medium and slowly add the castor sugar, 1 Tbsp at a time and leaving 30 seconds between each spoonful of sugar.
Once all of the sugar has been added beat for a further 5 minutes, then add the lemon juice and continue to beat for another 4-5 minutes or until hard peaks have formed. Use a clean finger to test some of the mixture, rubbing it between thumb and finer. There should be no grains of sugar noticeable. The mixture should be stiff and glossy and the peaks should hold shape, even when turned upside down in the bowl.
Next, take a spoon and evenly dollop around the circle on your baking paper. You should create 8-9 small circles to make a wreath. Make a small indent in the top of each ball to hold the filling.
Bake for 1 hour +15 mins then turn off the oven and open the door. Allow the pavlova to cool in the oven (with the door open) for 1 hour before removing it.
Once pavlova has completely cooled you can move onto a serving plate and the next step.
Beat cream and optional rose water until desired thickness
To serve; dollop cream around the wreath, top with berries, pistachio and rose petals. Enjoy!

Preheat oven to 120°C. Trace a 20cm circle on a sheet of baking paper, and place the paper (pencil side facing down) on a large baking sheet. Set aside.
Add egg whites to a stand mixer and whisk on low/med for 3-4 minutes or until soft peaks form.
Increase the speed to medium and slowly add the castor sugar, 1 Tbsp at a time and leaving 30 seconds between each spoonful of sugar.
Once all of the sugar has been added beat for a further 5 minutes, then add the lemon juice and continue to beat for another 4-5 minutes or until hard peaks have formed. Use a clean finger to test some of the mixture, rubbing it between thumb and finer. There should be no grains of sugar noticeable. The mixture should be stiff and glossy and the peaks should hold shape, even when turned upside down in the bowl.
Next, take a spoon and evenly dollop around the circle on your baking paper. You should create 8-9 small circles to make a wreath. Make a small indent in the top of each ball to hold the filling.
Bake for 1 hour +15 mins then turn off the oven and open the door. Allow the pavlova to cool in the oven (with the door open) for 1 hour before removing it.
Once pavlova has completely cooled you can move onto a serving plate and the next step.
Beat cream and optional rose water until desired thickness
To serve; dollop cream around the wreath, top with berries, pistachio and rose petals. Enjoy!

Preheat oven to 120°C. Trace a 20cm circle on a sheet of baking paper, and place the paper (pencil side facing down) on a large baking sheet. Set aside.
Add egg whites to a stand mixer and whisk on low/med for 3-4 minutes or until soft peaks form.
Increase the speed to medium and slowly add the castor sugar, 1 Tbsp at a time and leaving 30 seconds between each spoonful of sugar.
Once all of the sugar has been added beat for a further 5 minutes, then add the lemon juice and continue to beat for another 4-5 minutes or until hard peaks have formed. Use a clean finger to test some of the mixture, rubbing it between thumb and finer. There should be no grains of sugar noticeable. The mixture should be stiff and glossy and the peaks should hold shape, even when turned upside down in the bowl.
Next, take a spoon and evenly dollop around the circle on your baking paper. You should create 8-9 small circles to make a wreath. Make a small indent in the top of each ball to hold the filling.
Bake for 1 hour +15 mins then turn off the oven and open the door. Allow the pavlova to cool in the oven (with the door open) for 1 hour before removing it.
Once pavlova has completely cooled you can move onto a serving plate and the next step.
Beat cream and optional rose water until desired thickness
To serve; dollop cream around the wreath, top with berries, pistachio and rose petals. Enjoy!