Rose and Pepper Pavlova with Passionfruit and Strawberries
by Nigella. Featured in AT MY TABLEIntroduction
The flavours sound so bold here and yet taste so delicate. My maternal grandfather used to eat strawberries with a grinding of black pepper; he insisted it made their berried freshness sing. I prefer to add it to the pavlova base, pairing its perfumed warmth with some rosewater, giving the marshmallow-bellied meringue the huskiest hint of Turkish delight.
For US cup measures, use the toggle at the top of the ingredients list.
The flavours sound so bold here and yet taste so delicate. My maternal grandfather used to eat strawberries with a grinding of black pepper; he insisted it made their berried freshness sing. I prefer to add it to the pavlova base, pairing its perfumed warmth with some rosewater, giving the marshmallow-bellied meringue the huskiest hint of Turkish delight.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8-12 servings
For the base:
- 6 large eggs (at room temperature, whites only)
- 375 grams caster sugar
- 2½ teaspoons cornflour
- ¼ teaspoon ground black pepper
- 2 teaspoons white wine vinegar
- ½ teaspoon rosewater
For the topping:
- 300 grams strawberries
- 3 passionfruit
- 2 teaspoons caster sugar
- 300 millilitres double cream
For the base:
- 6 large eggs (at room temperature, whites only)
- 1¾ cups superfine sugar
- 2½ teaspoons cornstarch
- ¼ teaspoon ground black pepper
- 2 teaspoons white wine vinegar
- ½ teaspoon rosewater
For the topping:
- 10 ounces strawberries
- 3 passionfruit
- 2 teaspoons superfine sugar
- 1¼ cups heavy cream
Method
- Preheat the oven to 180°C/160°C Fan/350°F and line a baking sheet with baking parchment.
- In a grease-free bowl, whisk the egg whites until firm peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Be patient: it takes a little time to thicken glossily.
- Sprinkle the cornflour, pepper, vinegar and rosewater over the meringue, then, by hand, gently fold everything until it is thoroughly mixed in. Mound onto the lined baking sheet in a fat disc approximately 22cm/9inch in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/300°F and bake for 1 hour.
- Take out of the oven and leave to cool, but do not leave anywhere cold as this will make it crack too dramatically. You’ll always get some cracks though, so don’t fret. If you think your kitchen is too cold, then drape the pavlova base loosely with a clean tea towel.
- When the meringue is completely cold and you’re ready to eat, turn the pavlova base onto a large flat plate with the underside uppermost.
- Hull each strawberry and cut, from hulled end to the tip, to make 3 slices, putting them into a shallow bowl as you go. Cut the passionfruit into halves then, using a small sieve over a jug or bowl, spoon the juice and seeds into the sieve, pressing all the juice out into the jug. Discard the seeds, then pour the juice over the strawberries and sprinkle with the caster sugar, leaving them to macerate while you get on with the cream.
- Whip the cream until thick and airy but still soft, and spread on top of the pavlova base in a swirly-mound, working all the way to the edges so that it is evenly covered.
- Spoon the shiny strawberries in their juice over the top — the swirls of cream will catch some of the golden yellow of the passionfruit — and bear proudly aloft to the table.
- Preheat the oven to 180°C/160°C Fan/350°F and line a baking sheet with baking parchment.
- In a grease-free bowl, whisk the egg whites until firm peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Be patient: it takes a little time to thicken glossily.
- Sprinkle the cornstarch, pepper, vinegar and rosewater over the meringue, then, by hand, gently fold everything until it is thoroughly mixed in. Mound onto the lined baking sheet in a fat disc approximately 22cm/9inch in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/300°F and bake for 1 hour.
- Take out of the oven and leave to cool, but do not leave anywhere cold as this will make it crack too dramatically. You’ll always get some cracks though, so don’t fret. If you think your kitchen is too cold, then drape the pavlova base loosely with a clean tea towel.
- When the meringue is completely cold and you’re ready to eat, turn the pavlova base onto a large flat plate with the underside uppermost.
- Hull each strawberry and cut, from hulled end to the tip, to make 3 slices, putting them into a shallow bowl as you go. Cut the passionfruit into halves then, using a small sieve over a jug or bowl, spoon the juice and seeds into the sieve, pressing all the juice out into the jug. Discard the seeds, then pour the juice over the strawberries and sprinkle with the superfine sugar, leaving them to macerate while you get on with the cream.
- Whip the cream until thick and airy but still soft, and spread on top of the pavlova base in a swirly-mound, working all the way to the edges so that it is evenly covered.
- Spoon the shiny strawberries in their juice over the top — the swirls of cream will catch some of the golden yellow of the passionfruit — and bear proudly aloft to the table.
Additional Information
MAKE AHEAD / STORE:
The meringue base can be made 1 day ahead. Store in airtight container in a cool, dry place (meringue will not keep well in humid or wet weather). Refrigerate leftovers, loosely covered with cling film, for up to 1 day. The meringue will soften as it stands.
MAKE AHEAD / STORE:
The meringue base can be made 1 day ahead. Store in airtight container in a cool, dry place (meringue will not keep well in humid or wet weather). Refrigerate leftovers, loosely covered with cling film, for up to 1 day. The meringue will soften as it stands.
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Show more commentsA most delicious spicy aromatic scrumptious pink peppercorn Pavlova with fruit topped with lashings of double cream, pink peppercorns making an ideal dessert after having a wonderful festive meal that everyone can enjoy. Crunchy crispy meringue outside with a marshmallow like texture on the inside making it an ideal alternative dessert for Christmas time or any other occasion it's best eaten freshly on the day it was made as it does go soft on keeping it will keep in an air tight container in a cool dark cupboard for 3-4 weeks if it's without any fruits or whipped double cream on it making an ideal dessert after having a wonderful festive meal enjoy Another superb recipe from Nigella many thanks for sharing! Enjoy
The rose pepper and passion fruit Pavlova topped with lashings of whipped double cream is decadent lush extremely morish dessert... crispy meringue outside with a chewy soft luchous meringue on the inside is with strawberries on the top makes a fabulous dessert dessert that everyone can enjoy making a a great centerpiece to adorn any table serves 8 people as one slice is never enough absolutely gorgeous! Enjoy!
I substituted the rosewater with 1/4 tsp salted caramel essence and as well as giving the pavlova a slight colour it tasted amazing.
Such an imaginative twist on Pavlova and so delicious! But, someone has a strawberry allergies so I wanted to serve with peaches. I used schezuan pepper and orange water instead and WOW! Thanks for the recipe Nigella.
I made it 3 times of this recipe. I love turkish delight and this meringue recipe is just as delight as it. I love passion fruit and the strawberry in it juice with sweet from added sugar, it is delight.
This recipe taught me that there is a time and place for ready made ground pepper. I loved how the pepper punctuated itself, but since I substituted freshly ground pepper, it didn’t travel as evenly across the other ingredients. I loved this recipe and will be making it with store bought ready ground pepper in the future. And I agree with Nigella that this is one recipe that should be eaten the day it is made. Next day leftovers had no less flavor, but the meringue didn’t have the necessary crunch.
Delicious. Instead of the cream filling I mixed a 250g tub of marscapone with 200g of fromage frais and a tablespoon of sugar. This was amazing.
I think in Canada they might call passionfruit, sweet granadilla? See if that helps.
Amazing and all went perfectly to plan until I wanted passionfruit! As an australian living in Canada I was stunned to find out that Canadians have no idea what passionfruit is! One shopkeeper thought I wanted "natural viagra"! Nigella, Canada needs you desperately!
Amazing recipe!!! Pavlova was very tasty and everyone said: this is my new favorite dessert!
Loved this , also tried it with half the vinegar and made up the liquid quantity required with organic apple juice- great for my friend who does not like vinegar.
Made the pavlova last week. Really fresh and sweet. Ws a bit afraid of the rose taste, but it was just perfect.