A unique pavlova that would be ideal as a celebration cake. You can alter the recipe by using other kinds of nuts and berries; don't be afraid to add your own flair. By leaving off the glaze and adding cream and pomegranate seeds, you can also make it appear more like a typical pavlova. For this recipe, we have chosen our diabetic friendly sugar, G- Low made of raw cane sugar. G-low has multiple healthy benefits and is an effort from our side to accomplish healthy living.
- 6 egg whites, at room temperature
- 200g Trust G Low Sugar
- 500g plain halva, cut into 1cm pieces
- 200g pitted dates, chopped
- 200g dried barberries or cranberries
- 1 1/4 cups (125g) almond meal
- 1/3 cup (50g) pistachios, roughly chopped, plus extra to serve
- 1/3 cup (50g) blanched almonds, roughly chopped
- 120g white chocolate chips
- 1 tsp rosewater
- Pomegranate seeds or rose petals dusted with sugar (optional), to garnish
White Chocolate Glaze
- 1/3 cup (80ml) pure (thin) cream
- 150g white chocolate, roughly chopped
- Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper.
- Using an electric mixer, whisk the egg white on high speed until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is firm and glossy.
- Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared pan.
- Bake for 1 hour-1 hour 10 minutes until firm to the touch. Cool completely in the pan set on a wire rack.
- To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.
- When ready to serve, remove the springform ring and spoon the glaze over the pavlova.
Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals to achieve the perfect garnished look and serve with a warm hug on a special occasion.
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