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Turkish delight and orange Pavlova

Most Australian's know Pavlova as sweet dessert made with a base of meringue crust topped with whipped cream and fresh fruits. The dessert was actually named after Anna Pavlova, a famous Russian ballerina. This dessert is another version of the Pavlova, but so delicious that it is going to be a hit and with not leftovers.

  • 6 egg whites
  • 300g caster sugar
  • ½ teaspoon ground cardamom
  • 1 teaspoon finely grated orange zest
  • 1½ tablespoons cornflour
  • 2 teaspoons white wine vinegar
  • Spray oil
  • 1 cup shelled pistachios, toasted
  • 1 cup caster sugar
  • ¼ cup water
  • 200ml thickened cream, whipped
  • 300g vanilla yoghurt
  • 150g Turkish delight, finely chopped
  • 1 ruby red orange, cut into segments
  1. Preheat oven 100°C. Grease a large flat oven tray and line it with baking paper.
  2. Beat egg whites in a large clean bowl until soft peaks form. Add sugar, one tablespoon at a time, until sugar dissolves and mixture is thick and glossy. Add cardamom, zest, cornflour and vinegar and beat until combined.
  3. Spoon mixture onto prepared oven tray, shape into a 22cm circle and bake in preheated oven for about 1 ½ hours.
  4. Lightly grease another baking tray with spray oil, place nuts onto the baking tray.
  5. Combine sugar and water in a small saucepan over a medium heat; stir until sugar melts. Using a wet pastry brush, brush any sugar crystals down from the side of the pan. Once all the sugar has dissolved, bring the sugar mixture to a boil. Boil until a golden caramel in colour; pour immediately over the nuts, cool.
  6. Break up the praline into small shards using the end of a rolling pin.
  7. In a medium bowl, fold whipped cream into yoghurt.
  8. Spoon cream mixture onto the centre of the meringue, top with chopped Turkish delight, orange segments and crushed praline.
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