Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Layered Turkish Delight Pavlova

Layered Turkish Delight Pavlova

Layered Turkish Delight Pavlova

I always struggle with finding light desserts to serve at the end of the meal as most people tend to like chocolate based desserts.  The pink grapefruit in this Layered Turkish Delight Pavlova has a lovely bitter flavour that cuts through the sweetness of the meringue and balances a rich meal.  If you don’t like the bitterness of the grapefruit it can be substituted with orange or any other citrus, but I suggest giving it a try as I think you’ll be pleasantly surprised.

Serves 8

7 egg whites, at room temperature

375 g caster sugar

2 tablespoons white vinegar

1 tablespoon rose water

250 g mascarpone cheese

250 ml pouring cream

50 g icing sugar

4-5 ruby grapefruit, segmented

300 g good quality Turkish delight, finely chopped

3 tablespoons pistachios, lightly toasted and crushed

Edible dried rose petals, to garnish


Preheat the oven to 160°C.  Spray a 20cm x 30cm cake tin with non-stick oil and line with baking paper.

Using an electric mixer fitted with the whisk attachment, whisk the egg whites for 2 to 3 minutes, until soft peaks form.  With the machine running, slowly add the caster sugar and then whisk for a further 8 to 10 minutes, until firm and glossy.  Use a metal spoon to fold in the vinegar and rosewater.

Spoon the mixture into the prepared tin and smooth the top.  Bake for exactly 20 minutes, then remove from the oven and set aside to cool completely.  Don’t worry if the meringue looks a bit rustic when you take it out of the oven.

Put the mascarpone, cream and icing sugar in a large bowl and whisk until soft peaks form.

To assemble, cut the meringue in half so there are two 20 x 15 cm pieces.  Put one piece on a serving plate and top with half the mascarpone mixture, half the grapefruit segments and half the Turkish delight.  Top with the remaining meringue, then the remaining mascarpone mixture, grapefruit and Turkish delight.  Scatter the pistachios and rose petals over the top.


This is an extract from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Photos by Alan Benson. If you love this Layered Turkish Delight Pavlova other recipes from this book include Iron Goddess Iced Tea with plums, mint and lemon leaves and Banana Kataifi Tarte Tatin

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2018. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!