The pink pop of raspberries and green pistachio slivers turn this re-worked pavlova into a visual feast.
Category: not set
Cuisine: not set
300 ml thickened cream
1 tsp rosewater
1/4 cup (35g) pure icing sugar sifted
Seeds of 1 vanilla bean
1 cup roughly chopped pink Turkish delight
125 g punnet raspberries
2 tbs slivered or finely chopped pistachios
Rose syrup and unsprayed fresh rose petals (both to serve
7 eggwhites
1 1/2 cups (330g) caster sugar
2 tsp cornflour
1 tsp white wine vinegar
A few drops pink food colouring (optional)
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