Ethereal Rose Pistachio Pavlova

Step into a world where baking transcends the ordinary, transforming simple ingredients into edible masterpieces that delight the senses and nourish the soul. Today, we embark on a culinary journey dedicated to celebrating nature’s bounty, crafting healthier cakes, bakes, and desserts bursting with natural fruit and vibrant flavor. We’re about to unveil a recipe that embodies elegance and freshness, perfect for spring and summer festivities: a magnificent pavlova. Imagine free-range egg whites whipped into a celestial cloud of meringue, delicately infused with fragrant rose water, then artfully swirled into a nest-like bowl. Baked to a perfect crispness on the outside and an ethereal softness within, this stunning creation is then crowned with generous dollops of luscious whipped cream, ripe, ruby-red strawberries, and a scattering of delicate rose petals. This isn’t just a dessert; it’s an experience, a show-stopping centerpiece worthy of your most cherished celebrations and special gatherings.

The inspiration for this exquisite dessert, the Rose Water and Pistachio Pavlova, comes from the pages of the truly gorgeous and groundbreaking new cookbook, Love, Bake, Nourish, by the incredibly talented Amber Rose. Amber’s culinary philosophy is rooted in a deep respect for natural ingredients, a passion she has cultivated since she was first old enough to reach for a whisk. Her approach to baking is simple yet profound: to create treats “the way nature intended.” This translates into recipes that prioritize fresh, wholesome components, often incorporating natural sweeteners, healthy fats, and alternative flours. Amber’s impressive background speaks volumes about her expertise; she has served as a private chef for discerning palates like Jude Law and worked as a food stylist for Gwyneth Paltrow’s renowned lifestyle platform, Goop. Her reputation as the go-to baker for London’s celebrity elite is well-earned, and now, with Love, Bake, Nourish, she shares her wealth of knowledge and her most delicious recipes with home bakers everywhere.

This delightful book is a treasure trove of dreamy inspiration, offering page after page of mouth-watering recipes that cater to every taste and dietary preference. From comforting cakes and elegant tarts to light-as-air meringues, silky custards, and rustic crumbles, there’s truly something for everyone. A key focus of the book is its inclusion of thoughtfully crafted sugar-free, wheat-free, and even dairy-free options, making wholesome indulgence accessible to all. Amber masterfully pairs seasonal ingredients with the subtle sweetness of honey, the satisfying crunch of nuts, and the delicate fragrance of edible flowers, creating bright, innovative recipes that promise to make home bakers feel good, both inside and out. It’s a testament to her belief that nourishing your body doesn’t mean sacrificing flavor or joy.

Let’s delve into the heart of today’s feature: Amber’s enchanting Rose Water and Pistachio Pavlova. This dessert is more than just a recipe; it’s a culinary embrace. As Amber herself beautifully puts it: “This is definitely a firm favorite of mine and, for me, scattering rose petals on top is an absolute must—this dessert is not just for the palate, it’s for the soul, something to be made with love for a very special occasion.” This sentiment perfectly captures the essence of pavlova – its ability to elevate a meal into a memorable event, turning simple ingredients into a celebration of love and natural beauty. The delicate floral notes of rose water intertwine with the earthy richness of pistachios, creating a sophisticated flavor profile that is both unique and utterly irresistible. When combined with the freshness of strawberries and the creamy texture, this pavlova becomes a symphony of taste and texture, a truly unforgettable dessert.

Contents

The Art of Meringue: Crafting Your Rose Water and Pistachio Pavlova

Creating a perfect pavlova might seem daunting to some, but with Amber’s clear instructions and a few expert tips, you’ll soon be whipping up these cloud-like desserts with confidence. The secret lies in understanding the alchemy of egg whites and sugar, and the precise baking method that yields that coveted crispy exterior and soft, marshmallowy interior.

ROSE WATER AND PISTACHIO PAVLOVA WITH STRAWBERRIES

A recipe from Love, Bake, Nourish by Amber Rose
(serves 6–8)

Ingredients:

2 teaspoons cornstarch
2 teaspoons cider vinegar
5 large free-range egg whites (ensure they are at room temperature for optimal whisking)
Pinch of salt
1 cup superfine sugar (caster sugar is ideal as it dissolves more easily)
1 teaspoon rose water, or to taste (adjust based on your preference for floral notes)
1/2 cup pistachios, plus extra to decorate, finely chopped (unsalted, shelled pistachios are best)
A few fresh, unsprayed rose petals, to decorate

For the Cream:

1 1/4 cups heavy cream (ensure it’s very cold for best whipping results)
1 teaspoon vanilla extract (pure vanilla extract offers the best flavor)
2 tablespoons confectioners’ sugar, or to taste (sifted to prevent lumps)
3 cups (14oz) strawberries, fresh and ripe

Instructions for a Heavenly Pavlova:

Prepare Your Workspace: Begin by preheating your oven to a precise 400ºF (200ºC). Line a large baking sheet with a sheet of parchment paper. Using a pencil, draw a neat 10-inch diameter circle on the parchment paper. This will serve as your guide for shaping the pavlova, ensuring a consistent and beautiful base.
The Secret Stabilizer: In a small, clean bowl, combine the cornstarch and cider vinegar. Whisk these two ingredients together thoroughly until the mixture is completely smooth and free of any lumps. This seemingly simple step is crucial, as this mixture will aid in stabilizing the meringue, contributing to its crisp exterior and chewy interior.
Whisking the Meringue to Perfection: In a large, impeccably clean, dry bowl (free from any grease, which can inhibit egg whites from whipping), begin whisking the egg whites with the pinch of salt. Whisk on medium-high speed until they form stiff, glossy peaks. This means when you lift the whisk, the peaks should hold their shape without collapsing.
Gradual Sweetness: Once stiff peaks are achieved, it’s time to incorporate the superfine sugar. Add the sugar very gradually, one tablespoon at a time, alternating with small amounts of your cornstarch-vinegar mixture. Continue to whisk on high speed after each addition. The key here is patience; adding sugar slowly allows it to fully dissolve into the egg whites, resulting in a smooth, thick, and brilliantly glossy meringue that holds its shape beautifully.
Infuse with Flavor: Gently fold in the rose water and half of the finely chopped pistachio nuts using a rubber spatula. Be careful not to deflate the carefully whipped meringue. The rose water will impart its delicate floral aroma and taste, while the pistachios add a wonderful texture and nutty undertone.
Shape Your Culinary Nest: Using a large spoon, begin mounding the meringue mixture just inside the drawn circle on your parchment paper. Start by building up the sides, creating a defined edge, and then fill the center, shaping it into a beautiful, large nest-like form with elegant swirls. If you desire extra height, add another layer of meringue. For an artistic touch, use your finger to create delicate flicks and shapes in the meringue, adding to its visual appeal. Sprinkle the remaining pistachios generously over the surface.
The Gentle Bake: Carefully place the baking sheet into the preheated oven. Immediately reduce the oven temperature to 200ºF (95ºC). This initial high heat sets the crust, while the prolonged low heat gently dries the meringue. Bake the pavlova for approximately 2 hours. It is done when the outside feels wonderfully crispy, and when lightly tapped, the bottom feels firm and sounds hollow.
The Perfect Cool Down: Once baked, turn off the oven completely. Critically, leave the oven door slightly ajar and allow the meringue to cool completely inside the oven. This slow cooling process prevents sudden temperature changes that can cause the pavlova to crack or collapse, ensuring a perfectly intact and beautifully textured dessert.

Assembly and Presentation:

When you are ready to serve this magnificent creation, prepare your toppings:

Whip the Cream: In a cold bowl with cold beaters, whip the heavy cream until soft peaks form. This means the cream will hold its shape but still be light and airy.
Sweeten and Flavor: Gently fold in the vanilla extract and confectioners’ sugar to taste. Adjust the sweetness to your preference.
Prepare the Strawberries: Hull the strawberries (remove the green leafy tops) and cut them into halves or quarters, depending on their size and your desired presentation.
Final Flourish: Carefully transfer the cooled meringue shell onto your chosen serving plate. Spoon the velvety whipped cream generously into the center of the pavlova, filling the nest. Artistically arrange the fresh, vibrant strawberries over the cream. For the ultimate elegant touch, sprinkle with extra chopped pistachios and those beautiful, fragrant rose petals.

Serve this exquisite Rose Water and Pistachio Pavlova immediately to your favorite people and watch their faces light up with delight. Each bite offers a delightful contrast of textures – the crisp shell yielding to a soft, chewy interior, complemented by the smooth cream and the burst of fresh fruit, all infused with a delicate floral essence. It’s a dessert that truly speaks of celebration, love, and the joy of natural ingredients.

We encourage you to explore the full range of recipes in Amber Rose’s “Love, Bake, Nourish” for more innovative and delicious ways to bring wholesome, nature-inspired baking into your home. Whether you’re a seasoned baker or just starting your culinary journey, this book promises to inspire and guide you to create delightful treats that feed both body and soul. Happy baking, and enjoy the pure pleasure of making something extraordinary!