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Recipe Instructions

Combine half the raspberries and 2 tbs of the icing sugar in a small saucepan. Place over low heat. Cook, stirring occasionally, for 8 mins or until raspberries collapse and syrup thickens slightly. Strain through a fine sieve into a heatproof bowl. Discard solids. Set aside to cool.

Use an electric mixer to beat the cream, rosewater essence and remaining icing sugar in a bowl until stiff peaks form Add. two-thirds of the raspberry puree and swirl to marble.

Place the pavlova on a serving plate. Top with the cream mixture and drizzle with the remaining raspberry puree. Top with meringues, Turkish delight and remaining raspberries. Sprinkle with pistachio.

Recipe Ingredient

250g raspberries

110g icing sugar mixture

600ml thickened cream

1 tsp rosewater essence

500g Pavlova

100g Raspberry Flavoured Meringue Kisses

100g rose-flavoured Turkish delight, chopped

40.00 ml coarsely chopped pistachios

Recipe Cuisine


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Recipe Category



Baking, egg allergy, icing sugar, lactose allergy, milk allergy, nuts, peanut allergy, sesame allergy, soy allergy, tree nut allergy, anzac day, christmas, australian, dessert, family friendly, entertaining, party food, dinner party, sweet, easy desserts


Impress all your guests with this racy raspberry rose pavlova.

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