Turkish Delight Pavlova

Meringue:

Topping:

Preheat the oven to 130°C and line a baking tray with baking paper.

Meringue:
Beat the egg whites until foamy. Add the cream of tartar. Continue beating until soft peaks form.

Gradually add the castor sugar, 1 tablespoon at a time and beat until soft peaks form and the castor sugar is fully incorporated. Check this by rubbing a little meringue between your fingertips - if it feels grainy, continue beating.

Beat in the vanilla essence. Then fold in the corn flour.

Trace a circle onto the baking paper using a 20 cm cake tin. Turn the paper over and glue down the corners.

Spoon the meringue onto the baking paper inside the circle and shape it into a nest. Use a spatula to create a petal effect around the sides.

Reduce the oven temperature to 110°C and bake for 90 minutes. Turn the oven off without opening the door and leave to cool for an hour. Then, open the oven door slightly and leave to cool completely.

Topping:
Beat the cream until soft peaks form. 

Add the yoghurt to a seperate bowl and gently fold in the whipped cream. 

Just before serving, spoon the yoghurt filling into the centre of the meringue. Decorate with the pistachios, pomegranate rubies and rose petals.

A delicious and creamy summer dessert!

HINTS & TIPS:
To ensure the egg whites whip up to maximum volume; use a clean, dry glass or metal bowl and egg whites at room temperature.