Georgia’s Pistachio Dacquoise with Rosewater and Pomegranate

This beautiful recipe was created for Queen by Georgia Barnes of MasterChef 2015 and is a beautiful mix of crunchy, nutty, sweet, creamy and fruit flavours with a Moroccan twist. For those of you lucky enough to attend, Georgia demonstrated the assembly of this luscious cake at the Cake Bake & Sweets Show Melbourne.



Pistachio Dacquoise
  1. 5 egg whites
  2. 150g pistachio meal (pistachios finely ground)
  3. 200g caster sugar
  4. 3 ½ tbsp corn flour
  5. 1 tbsp Queen Vanilla Bean Paste
  6. 1 tsp salt
Rosewater Cream
  1. 600ml thickened cream
  2. 3 tsp Queen Natural Rosewater Essence
  3. 2 tbsp Queen vanilla bean paste
To Assemble
  1. Turkish delight
  2. 500g strawberries, sliced in half
  3. 1 pomegranate, seeds removed
  4. Food grade rose petals
  5. Icing sugar
  6. 50g pistachios

Method - Pistachio Dacquoise

  1. Step 1

    Preheat oven to 180C. Trace 4 x 22cm circles onto baking paper. Place baking paper on oven trays and set aside (you should be able to fit 2 circle on each tray).

  2. Step 2

    Place egg whites into an electric mixer and beat to soft peaks. Gradually add half the sugar until glossy and sugar is dissolved. Mix through salt.

  3. Step 3

    In a bowl, combine nut meal, sugar, corn flour and vanilla.

  4. Step 4

    Gently fold meringue into nut mixture until smooth. Place into a piping bag.

  5. Step 5

    Evenly pipe dacquoise mixture onto prepared baking paper inside the circles in a spiral like motion. Gently smooth over using a palette knife.

  6. Step 6

    Place in oven and cook for 15-20 minutes or until lightly golden. Remove from oven and allow to cool before removing from tray.

Method - Rosewater Cream

  1. Step 1

    Whip cream to soft peaks. Fold through rosewater and vanilla. Taste. Place cream into a piping bag.

Method - Assembly

  1. Step 1

    Choose a beautiful serving plate that is flat. Place 1 layer of dacquoise down, paper side facing up. Pipe cream and spread evenly with a palette knife. Top with strawberries and pomegranate and repeat with remaining layers, placing dacquoise paper side facing down.

  2. Step 2

    Pipe cream, spread thinly. Arrange remaining pomegranate and strawberries. Top with Turkish delight and scatter with rose petals and dust with icing sugar. Serve immediately and enjoy!

Note – Food grade rose petals are available from speciality delis. Untreated, pesticide-free garden rose petals can also be used.

For more recipes by Georgia, please visit her website: