Recipe: Chocolate Swirl Pavlova with Rosewater Cream by Amanda Ruben

Recipe: Chocolate Swirl Pavlova with Rosewater Cream by Amanda Ruben

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Feasting offers a fresh take on traditional Jewish cooking, presenting classic dishes with reinvigorated flare and a focus on dining with family and friends.

Amanda Ruben, founder of deli and cafe Miss Ruben in the Melbourne suburb of Ripponlea, has created recipes for vibrant salads, mouth-watering mains and sumptuous desserts, all with the goal of inspiring us to ‘feast’ with our loved ones.

 Enjoy this incredible recipe from Feasting by Amanda Ruben.

Excerpt from Feasting:

Recipe: Chocolate Swirl Pavlova with Rosewater Cream, Turkish Delight and Strawberries

Bright, festive and bountiful, this chocolate swirl pavlova with its Middle Eastern flavours is a real show stopper. In winter we flavour the cream with orange blossom and top the pav with roasted pears and pistachios.

This is an edited extract from Feasting by Amanda Ruben published by Hardie Grant Books, photography by Elisa Watson.

Ingredients (Serves 10-12)

  • 9 egg whites
  • 690g (3 cups) caster (superfine) sugar
  • 1 1/2 teaspoons cornflour, sifted
  • 2 tablespoons Dutch (unsweetened) cocoa powder
  • 3/4 teaspoon white vinegar
  • 500mL (2 cups) thick (double/heavy) cream
  • 1 tablespoon rosewater
  • 750g strawberries, cut into thick slices and halves
  • 150g Turkish delight, cut into 2cm pieces
  • rose petals, to garnish (optional)

Preheat the oven to 180°C (350°F). Cut out a 30 cm (12 in) circle of baking paper and place it in the middle of a baking tray.

To make the pavlova, place the egg whites in the bowl of a stand mixer and beat on high speed until stiff peaks form. While the machine is still running, gradually add the sugar in four batches, beating well between each addition until the sugar has dissolved. This will take 10–15 minutes.

Fold in the cornflour, half the cocoa powder and the vinegar until well combined. Gently stir through the remaining cocoa powder to create a swirl effect.

Using a large spoon, scoop the meringue onto the baking paper circle until the baking paper is covered. Smooth the top of the meringue, making a slight dip in the centre.

Place the meringue in the oven and immediately reduce the temperature to 120°C (240°F). Bake for 2 hours, until crisp and dry. Turn the oven off and leave the meringue inside, with the door slightly ajar, to cool completely.

Whip the cream and rosewater together until thick.

Top the meringue base with the rosewater cream and decorate with the Turkish delight, strawberries and rose petals, if using.

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