Pavlova Recipe

Pavlova Recipe

May 11, 2021

Persian Pavlova Recipe 

In honor of Mother's Day on May 9th, Sassind staffer Maggie shares a decadent recipe from Delicious, frequently made by her mum. For Maggie, the unconventional Persian pavlova will always be reminiscent of fun evenings spent in the kitchen, alongside her mum, Cath.



  • 6 eggwhites, at room temperature
  • 200g caster sugar
  • 500g plain halva, cut into 1 cm pieces
  • 200g pitted dates, chopped
  • 200g dried barberries or cranberries 
  • 1 1/4 cups almond meal
  • 1/3 cup pistachios, roughly chopped, plus extra to serve
  • 1/3 cup blanched almonds, roughly chopped
  • 120g white chocolate chips 
  • 1 tsp rosewater 
  • Pomegranate seeds or rose petals dusted with sugar to garnish

White Chocolate Glaze Ingredients

  • 1/3 cup pure thin cream
  • 150g white chocolate, roughly chopped



1. Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper.

2. Using an electric mixer, whisk the egg white on high speed until soft peaks form.

3. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is firm and glossy.

4. Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater.

5. Spoon the mixture into the prepared pan.

6. Bake for 1 hour-1 hour 10 minutes until firm to the touch. Cool completely in the pan set on a wire rack.

7. To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.

8. When ready to serve, remove the springform ring and spoon the glaze over the pavlova. Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals, if using.



Try swapping white chocolate for dark chocolate.

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