- SK Perfect Pavlova Mix
- Rosewater: 1/4tsp
- Double cream: 450ml (151/4fl oz)
- Fresh raspberries: 400g (14oz)
- Raspberry coulis: 100g (3½oz)
- Shelled pistachios: 50g (1¾oz)
- Edible rose petals: a handful
- Preheat the oven to 100˚C (200˚F/ Gas Mark Low). Line a 35cm x 25cm (133/4" x 94/5") baking tray with baking paper.
- Sift the Perfect Pavlova Mix into the bowl of an electric stand mixer. Add 1/4tsp of rosewater and 150ml (5¼fl oz) of water, at room temperature, to the bowl and stir gently to mix.
- Using a balloon whisk attachment, whisk the mixture on a high speed for 5–6 minutes until it is glossy, has increased in volume and holds a stiff peak.
- Spoon the pavlova mixture into a rough rectangular shape on the lined baking tray, building it up around the edge and creating a slight well in the middle. This doesn’t need to be neat as swirls and peaks will add interest to the finished dessert
- Bake the pavlova for one hour and 15 minutes, then set it aside to cool on the tray.
- Pour the double cream into a large bowl and whip using a balloon whisk, either manual or electric, until it has thickened and holds a very soft peak.
- Spoon the whipped cream into the well in the centre of the pavlova. Drizzle the raspberry coulis over the cream
- Scatter the fresh raspberries over the cream until it is completely covered in an even layer.
- De-shell and roughly chop the pistachios, then sprinkle them over the pavlova.
- Finally, add some edible rose petals and serve immediately.
- Once cooled, the Pavlova can be stored in an airtight container in a cool, dry place for up to three days and can be frozen for up to one month.