Ingredients
A meringue for the maharajas. Sweet, creamy, unapologetically extra. A crown for the summer table - this pavlova is crisp-edged, marshmallow-centred, and heaped with rose-scented kulfi cream. Pile high with strawberries, halved grapes, blueberries, starfruit slivers, torn herbs and edible silver. It's a pavlova that got lost in a Bombay spice bazaar, then returned dressed for a garden party.
Serves 6–8
- 4 egg whites
- 200g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 250g kulfi (saffron or pistachio), softened (or as a cheat: 100g condensed milk whipped hard with 75g cream and 75g mango purée)
- 300ml double cream
- Fruit: handful strawberries, halved; handful blueberries; small bunch seedless grapes, halved; 1 starfruit, thinly sliced (optional); 1 passionfruit, scooped
- Small handful mint and basil leaves, torn
- Toasted pistachios and almonds
- Edible silver or gold leaf (optional)
- Drizzle of rosewater or saffron syrup (optional)
Method
- Preheat oven to 120°C (fan). Line a tray with parchment paper.
- Whisk egg whites to soft peaks, then slowly add sugar until glossy and stiff.
- Fold in cornflour and vinegar. Swirl onto tray in a circular mound with a slight well in the centre.
- Bake for 90 minutes, then turn off the oven and let it cool completely inside.
- Whip the cream to soft peaks, then fold in softened kulfi, or your cheat mix
- Top pavlova with kulfi cream, then artfully layer fruit, herbs, nuts and decorative elements.
- Finish with silver/gold leaf and a drizzle of syrup just before serving.
It's a pavlova but make it darbar - where every spoonful is a royal rumble of summer.
