Persian Inspired Pavlova –

Persian Inspired Pavlova - 2 Tiered Cake

This Persian inspired pavlova is flavoured with rosewater, it’s light, airy, yet crisp with a marshmallowy centre. It’s filled with pistachios, pomegranates and blackberries and drizzled with caramel. It’s a show stopper of a dessert that no one can resist! This pavlova recipe is to be baked using a convection oven setting. This is so all the meringues in the oven get baked evenly. It’s also gluten free.


Units Scale


  • 8 large egg whites, at room temperature
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons white-wine vinegar
  • 1 cup superfine sugar
  • 1 cup icing sugar, sifted
  • 1 teaspoon vanilla extract


  • 4 cups whipping cream
  • 2 tablespoons icing sugar, sifted
  • 1 1/4 teaspoons rosewater extract (optional, or can use vanilla extract)
  • 1/2 cup pistachios, roughly chopped
  • 1 cup pomegranates
  • 1 cup blackberries, cut in halves (plus a handful left whole for decorating)
  • 1/2 cup caramel sauce


  1. Preheat a convection oven to 235˚F degrees.
  2. Using a pencil trace or draw three 8 inch circles on parchment paper and two 4 inch circles.
  3. Arrange the circled paper on 2 or 3 baking sheets (you’ll want to have the smaller circles on their own baking sheet, as you will remove them earlier in the baking process). Leave a little room when drawing your circles as each pavlova will spread out.
  4. Turn the paper upside down so the pencil marks are facing down. Set aside.
  5. Using the whisk attachment beat egg whites, cornstarch, salt, and vinegar together on medium speed until foamy. Gradually add superfine sugar while the mixer is running. Raise the speed to high and beat until stiff peaks form, about 5 – 7 minutes. Reduce the speed to medium and slowly add the icing sugar. Raise the speed and continue to beat until glossy and very stiff peaks form. Beat in vanilla.
  6. Using a spatula, spread pavlova out onto your marked circled papers.
  7. Place baking sheets into the oven and bake for 1 hour.
  8. Quickly remove the baking sheet with the 4 inch pavlovas. Cover them with a tea towel and let cool on the baking sheet.
  9. Continue to bake the large pavlovas for another hour and 20 minutes or until the outsides are firm and the bottoms easily peel off the parchment paper. Again, cover them with a tea towel and let cool on the baking sheet.


  1. Whip cream with icing sugar and rosewater extract until light and fluffy.
  2. Prep nuts, fruit and caramel.


  1. Add a dollop of cream to the bottom of the cake stand. Add the first large pavlova. Add a layer of whipping cream and sprinkle pistachios, blackberries and pomegranates. Drizzle caramel on top.
  2. Add another large pavlova on top and repeat fillings.
  3. Add another large pavlova. This becomes the top layer of your cake, so be mindful of how the cream and berries, nuts and caramel look. The next layer will be your 4 inch pavlova so you will see a lot of the edges. Continue with your next layer and filling. For the top only add a dollop of cream and whole fresh berries – no caramel.


Keywords: Gluten Free, Pavlova, Persian, Dessert