Pomegranate Pistachio Rosewater Pavlova

Pomegranate Pistachio Rosewater Pavlova

Goodness, we’ve made a LOT of pavlovas this summer, but this one could just be our favourite. Take a look at our meringue recipe. Then, to make this version, simply add a few drops of rosewater to the egg white mix right before you finish whisking. Just before you are ready to serve up, slather a generous amount of cream between the layers and top with more cream, piles of pomegranate seeds and handfuls of chopped, toasted pistachios x

brownies. rosewater and pistachio meringue

photo: eggandspoonkitchen | words: fran soler