Adelaide's independent news


Layered Turkish Delight Pavlova


Turkish delight and rosewater add a Middle Eastern flavour to this pavlova, in which the sweetness is balanced by the tang of pink grapefruit segments.

Comments Print article

The recipe comes from Hummus & Co, a new cookbook by Michael Rantissi and Kristy Frawley, of Sydney restaurant Kepos & Co.

The book features more than 140 Middle Eastern-inspired dishes, from colourful salads and slow-cooked meats, to sweets.

If you don’t like the bitterness of the grapefruit in the pavlova, the authors say it can be substituted with orange or any other citrus.

Layered Turkish Delight Pavlova

Serves 8


7 egg whites, at room temperature
375g caster (superfine) sugar
2 tablespoons white vinegar
1 tablespoon rosewater
250g mascarpone cheese
250ml (1 cup) thin (pouring) cream
50g icing (confectioners’) sugar
4–5 pink grapefruit, segmented (see note below)
300g good-quality Turkish delight, finely chopped
3 tablespoons pistachio nuts, lightly toasted and crushed
Edible dried rose petals, to garnish


Preheat the oven to 160C (320F). Spray a 20 x 30cm cake tin with non-stick oil and line with baking paper.

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

Spoon the meringue 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 15cm 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.

How to segment citrus

Cut off the top and bottom of the citrus fruit. Using a sharp knife, carefully remove the skin and white pith, following the line of the fruit. Remove each segment by slicing either side of the membrane.  It is good to do this over a bowl to capture any juice that comes out of the fruit.

Recipe and image from Hummus & Co, by Michael Rantissi and Kristy Frawley, published by Murdoch Books, RRP $49.99.


We value local independent journalism. We hope you do too.

InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.

Powered by PressPatron


Show comments Hide comments
Will my comment be published? Read the guidelines.

More Recipes stories

Loading next article