- 5 egg whites
- 150g pistachio meal (pistachios finely ground)
- 200g caster sugar
- 3 ½ tbsp corn flour
- 1 tbsp Queen Vanilla Bean Paste
- 1 tsp salt
- 600ml thickened cream
- 3 tsp Queen Natural Rosewater Essence
- 2 tbsp Queen vanilla bean paste
- Turkish delight
- 500g strawberries, sliced in half
- 1 pomegranate, seeds removed
- Food grade rose petals
- Icing sugar
- 50g pistachios
Method - Pistachio Dacquoise
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).
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.
In a bowl, combine nut meal, sugar, corn flour and vanilla.
Gently fold meringue into nut mixture until smooth. Place into a piping bag.
Evenly pipe dacquoise mixture onto prepared baking paper inside the circles in a spiral like motion. Gently smooth over using a palette knife.
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
Whip cream to soft peaks. Fold through rosewater and vanilla. Taste. Place cream into a piping bag.
Method - Assembly
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.
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: http://www.georgiabarnes.com.au/