Turkish Delight pavlova

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 6

By boyraiser



  • 200g caster sugar

  • 300ml double cream

  • 1 tsp rose water

  • 1 tsp malt vinegar

  • 100g plain chocolate

  • 3 egg whites

  • 1 tsp cornflour

  • 3 handfuls raspberries


  1. Pre-heat oven to 140C.
  2. Whip egg whites until they form stiff peaks.
  3. Mix cornflour, vinegar and rose water in a glass to a thickish paste.
  4. Using whisk, add and mix in sugar and cornflour paste, about a third of each at a time. Your mixture should look shiny and be lump free.
  5. Spoon out onto a baking tray lined with greaseproof paper
  6. Turn oven down to 130C, and bake for one hour. Then turn oven off and leave meringue in there for at least another hour, or overnight.
  7. Melt chocolate bar in microwave, mix in sufficient double cream to make it liquid enough to pour over your meringue. Leave to cool.
  8. Just prior to serving, scatter with whipped double cream and raspberries.

Handy Hint

Drink with sparkling white wine.

Additional Information

  • raspberry

  • Egg Free

  • Cake/Dessert

  • Gluten Free

  • Nut Free

  • Kids can help

  • Make Ahead

This recipe has not been rated.

Rate this recipe

Your comments

  • 12/12/09 21:20

    Can be dairy free if you use a soya yoghurt for a topping. Never fails to impress!