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Strawberry and Rosewater Pavlova with Pistachio Crumble Recipe
Picture a dessert that’s as stunning as it is delicious: a crisp, cloud-like meringue layered with silky whipped cream, juicy strawberries, and a fragrant hint of rosewater, all topped with a crunchy pistachio crumble. This Strawberry and Rosewater Pavlova with Pistachio Crumble is the ultimate summer showstopper, perfect for USA celebrations like Fourth of July, bridal showers, or backyard BBQs. With its gluten-free base and customizable toppings, it’s a dessert that’s equal parts elegant and approachable.
Why You’ll Love This Recipe
- Texture heaven: Crisp meringue, pillowy cream, and crunchy pistachios.
- Floral freshness: Rosewater elevates strawberries for a gourmet twist.
- Diet-friendly: Naturally gluten-free and easily made vegan.
Recipe Overview
| Prep Time | PT20M |
| Cook Time | PT1H30M |
| Total Time | PT1H50M |
| Type | Dessert |
| Cuisine | Fusion (Australian-Middle Eastern) |
| Yield | 8 servings |
| Calories | Approx. 280 per serving |
Ingredients
For the Meringue Base:
- 6 large egg whites, room temperature (or aquafaba for vegan)
- 1 ½ cups (300g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
For the Toppings:
- 1 ½ cups (360ml) heavy cream (or coconut cream for vegan)
- 1 tbsp rosewater
- 2 cups (300g) fresh strawberries, sliced
- ½ cup (60g) shelled pistachios, roughly chopped
- 1 tbsp powdered sugar (optional)
- Edible rose petals for garnish (optional)
For the Pistachio Crumble:
- ¼ cup (30g) pistachios, finely chopped
- 2 tbsp rolled oats (use gluten-free if needed)
- 1 tbsp maple syrup
Step-by-Step Instructions
1. Bake the Meringue
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
- Beat egg whites until stiff peaks form. Gradually add sugar, then mix in vinegar, cornstarch, and vanilla.
- Shape into a 9-inch circle on the sheet. Bake for 1.5 hours, then cool in the oven.
2. Make the Pistachio Crumble
- Mix pistachios, oats, and maple syrup. Bake at 350°F (175°C) for 8–10 minutes until golden. Cool.
3. Assemble the Pavlova
- Whip cream with rosewater until soft peaks form. Spread over the meringue.
- Top with strawberries, crumble, and rose petals. Dust with powdered sugar.
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FAQs:
Q: Can I make this pavlova vegan?
A: Absolutely! Use aquafaba instead of egg whites and coconut cream for dairy-free topping.
Q: How to store leftovers?
A: Keep assembled pavlova in the fridge for up to 1 day (meringue may soften slightly).
Q: Can I substitute rosewater?
A: Try orange blossom water or vanilla extract for a different floral note.
Final Touch & Serving Tips
Serve immediately for maximum crunch, or prep components ahead. Pair with sparkling wine or iced tea!
Ready to Impress?
This Strawberry and Rosewater Pavlova with Pistachio Crumble is a dessert that’s sure to wow.