This exquisite Middle Eastern take on an old favourite, can be made as one large Pavlova, or as individual ones to what ever size you need. If you wish to make it more decadent, add ½ cup chopped dark chocolate.

6 egg whites

1 ½ cups caster sugar

1 ½ tsp white vinegar or white wine vinegar

1 ½ tsp vanilla extract

2 tbsp cocoa powder

2 ½ tsp Mistress of Spice Sweet Ras el Hanout

To serve:

300ml thickened/whipped cream

slivered pistachios

2tsp rose water

dried rose petals, optional

(if icing individual size pav’s use about 2 cups icing sugar, 2tsp rose water and boiling water to create a drizzling mix. Make sure to add small amounts of water at a time and if the icing gets too thick, add more water.)

Pre-heat oven to 200oC. Line a baking sheet with foil or baking paper. Mark a 23cm circle onto the paper (lightly grease if using foil). If making individual ones, baking paper is best and make them in batches.

Beat egg whites and a pinch of salt until soft peaks form, and then gradually add the sugar, beating well after each addition. Continue to beat until all the sugar is added and the mixture is thick and glossy. Whisk in the vinegar, vanilla, cocoa and Mistress of Spice Sweet Ras el Hanout.

Spread about 2/3 of the mixture onto the circle and the rest around the edge to form a rim. For mini Pavlovas, spoon mixture to desired size leaving room for a little spreading.

Reduce oven temperature to 100oC and bake for 90 minutes. Turn oven off and leave Pavlova to cool inside. The small Pavlovas will take about 60 minutes.

Remember humid weather and high temperatures create havoc when cooking Pavlovas as they can remain gooey instead of crispy.

To top:

Combine whipped/thickened cream with the rose water. Spread over the Pavlova. Sprinkle over the pistachios and the rose petals.

Or

Ice individual Pavlovas with rose water icing and sprinkle with the pistachios and rose petals.